WINEMAKING The grapes are mechanically harvested at night to take advantage of the freshness to preserve the aromas of the varieties. The harvest took place between the 1st and 3rd week of February. The must is clarified naturally using cold treatment, then fermentation takes place at low a temperature with selected yeasts. The wine is then aged on fine lees for three months in stainless steel vats. Weekly pump overs to give the wine body in the mouth.
TASTING NOTE Nose: Aromas of ripe fruit, grapefruit, pineapple. Intense and complex, this wine opens up when it is aired for a few minutes. Palate: it is silky and concentrated with a good aromatic persistence on the finish.