WINEMAKING Handpicked healthy grapes at the right maturity are pressed slowly during 4 to 6 hours with sharing of the different qualities of juices. Slow alcoholic fermentation of a clear grape juice under temperature control, by the natural local yeast. Aging on the fine yeast handed on surface regularly. Light filtration before bottling in spring and summer. Aging on the yeast between 3 and 4 months.
TASTING NOTE Nose: Terrific nose of apple, pear, peach and quince, with spicy mineral elements. Palate: Mouthfilling flavor that finishes with fruity notes. Racy and complex, intense yet graceful.