Each variety is harvested and vinified separately. A short skin-contact maceration is done at low temperature for four hours before pressing. Only the first portions of the must are run off from the pneumatic press for this wine. Controlled fermentation at a very low temperature. After a first racking the wine stays for two months on its fine lees in stainless steel tanks before being packaged.
Pale yellow with bright, clean, green glints.
Intense, fresh and clean on the nose with hints of white flowers, tropical fruit, apricot peel and fennel. Unctuous, fleshy and savoury with excellent acidity, very balanced with a long, perfumed finish.