Light salmon, powder pink in colour, with subtle orange glints.
Stony, mineral character with perfumes of white flowers, wild roses, golden apple and sour cherry and a touch of tomato leaf.
Lively, mineral notes with fresh acidity, well-balanced, fruit driven with notes of golden apple, tropical peach, citrus, cherry and red berry characters.
The grapes are hand-picked and carefully selected before soft pressing with a pneumatic press. The must is kept in contact with the lees for a few days at a low temperature. Once decanted naturally, it is then separated from the gross lees and fermented in concrete tanks at a controlled temperature. Malolactic fermentation does not take place.
The wine remains on the fine lees for a few months in temperature-controlled concrete tanks until bottling.