Manual harvest using small boxes. Harvests cooled in a cold room. Whole bunch pressing. Vinified in temperature-controlled stainless steel vats. Cold stabilization, settling and start in maintained alcoholic fermentation between 16° and 18°C.
Thermo-regulated stainless steel tanks and in barrels of 500 liters for 9 months.
Pale yellow color. The nose is expressive with notes of brioche and slightly buttered. The attack is frank and lively with a beautiful structure in the mouth.