The clay–limestone of Garonne gravel.The average age of the vines is 17 years.
The grapes are hand-picked by local farmers who carefully sort the grapes and prepare them for the winemaking process. Maceration takes place for three days, after which the wine is fermented in oak barrels.
Aging on yeast lees is carried out for 10 months in oak barrels.
Cellaring advice-4 – 8 years.
The color of the wine is straw-gold. The wine has a rich, rounded taste with notes of verbena, honeysuckle, jasmine, meringue, apple, melon peel and oyster shells, refined acidity and an incredibly long finish. The wine shows an elegant, fresh aroma, woven from notes of white peach, pear, honeysuckle, lemongrass and yuzu.