The grapes are directly crushed by our pneumatic press. The alcoholic fermentation is made naturally with indigenous yeasts between 5 and 30 days with a vat temperature controlled around 14°c. The malolactic fermentation is naturally fully or partially done, depending on the vintage. A maturation in old oak barrels is made for one up to two months.
Shiny and bright wine with pale yellow robe, a flinty stone first nose and quince. The attack is net, with a subtle hint of white flowers with a fresh sensation as a final. Enjoy within 10 years.