Silty clay-soils
The grapes are harvested very early in the morning to preserve their fruity flavour. Cold skin maceration for 10 to 12 hours in temperature-controlled, inerted stainless steel vats. Fermentation at low temperature (16°C - 18°C) Aged on lees The result of this vinification is a white wine that is fruity, round, full-bodied and supple.
Aged in barrels for 6 months.
A successful vintage with great finesse
A pleasant start, with à silky, fine body. Aromas of exotic fruits can be observed throughout. A harmonious white wine with long-lasting aromas.