Perfumes of white flowers such as lilies and yellow daffodils, white fruit with notes of peach, tropical fruit and flint.
Lively, mineral notes with fresh acidity, well-balanced and fruit driven, flavours of golden apple and a touch of lemon and lime zest, peach, tending towards the tropical and a citrus finish.
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, it is naturally separated from the gross lees and fermented with 20% of the whole bunch 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.