Terroir: Clay-loam. Production area: 2 ha. Yield: 20 hL/ha.
Whole bunch pressing. grape varieties vinified separately in thermo-regulated stainless steel vats. Cold stabilization, settling and start of fermentation alcoholic maintained between 16° and 18°C.
Manual in small boxes. First control of the grapes on the vine. Isolated grape harvest in chamber cold. Harvest dates: 28/08/2019 - 2/09/2019
Thermo-regulated stainless steel tanks for 6 months.
Slightly golden robe. A nose with notes of exotic fruits. A pretty fruit on the attack and a nice length on the palate.