Perfumes of white flowers, ripe stoned fruit such as white peaches, touch of flint.
Lively, distinct mineral characters, well-balanced and fruit driven, with notes of golden apple and yellow peach, almost tropical.
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.