After harvesting, the grapes are
sorted on a table and then pressed after 6 to
12 hours of maceration.
Cold stabilisation.
Fermentation of the must at low temperatures (18°c) for
8 to 10 days.
Matured on the fine lees.
Taste profile:
1/ Appearance: pale yellow colour.
2/ Bouquet: intense nose with very pronounced
fruit aromas (citrus fruit).
3/ Palate: a supple attack. The fruity flavours continue to dominate.
