Pneumatic pressing / debour-bage after 24h gravity settling / Long fermentation at low temperature between 15-18°C - 50% in demi-muits barrels (500L) and 50% in stainless steel tanks.

Hand-picked whole bunches / sorting table in the vineyard

Stainless steel vats and barrels

Ageing in 600 liter demi-muid casks, and malolatic fermentation.

Ripe citrus, white flowers and a hint of minerality on the nose. Full-bodied and cream, with flavors of ripe apple, pear, and lemon zest on the palate. A long and lingering finish, with a hint of toasted oak and a touch of minerality.