In conversion to organic viticulture.
Harvested between 23rd August and 5th September 2019. Manual harvest using small crates. First quality control check at the vine. Harvest stored in a cold room. Whole bunch press. Grape varieties vinified separately in stainless steel tanks. Cold stabilisation and settling. Alcoholic fermentation maintained between 16° and 18°C.
In thermo-regulated stainless steel tanks and 500 litre oak barrels for 9 months.
Colour: pale lemon. Nose: white blossom; citrus zest; almond. Palate: honeysuckle; grapefruit; mineral; warm spice. Suggested food matches : Pan-fried sea bass and almonds; crab ravioli.