Priority to observation and prophylaxis (promote all cultural methods to maintain a climate that is unfavourable to the installation of diseases). Simple Guyot pruning, manual pruning and disbudding. 1st trimming as late as possible. Light stripping.
The grapes are harvested manually at optimal maturity. They undergo a direct cold pressing into an inert environment, where only the best juices are selected. Next, a static settling before a low temperature fermentation in 500 L barrels. The stirring of the lees is regular and driven by tastings.
The wine is aged in barrels for 9 months.
Pale yellow color with green tint. Discret, precise, straight nose, marked by white flowers like honeysuckle, and acacia flower as well as flinty notes. The attack on the palate is straight, clean and tight. We find this liveliness and righteousness in the mouth which gives a crystalline side to the wine. The floral notes are always present mixed with notes of exotic fruits such as passion fruit and pineapple. The finish is long and fresh