In conversion to organic viticulture. Manual harvest using small crates. First quality control check at the wine. Harvest stored in a cold room. Whole bunch press.
Grape varietes vinifies separately in stainless steel tanks. Cold stabilisation and settling. Alcoholic fermentation maintained between 16° and 18° C.
In thermo-regulated stainless steel tanks for 12 months.
Golden highlights. Notes of exotic fruits on the nose. Cask maturing confers a delightful, fruity attack enhanced by wondeful length on the palate. Ideal served as an aperitif, with mixed salad or grilled fish. Serve at 11° to 14°C.