Fermentation occurs at a controlled temperature, after which the wine remains in contact with the ne lees for at least 3 months. It then ages for one month before being released on the market.

The harvest lasted from mid-August to the end of September.

It is ideal with fish soup, shellfish and raw seafood.

Straw yellow color with greenish reflections. On the nose, aromas of grapefruit, jasmine, and hints of tropical fruit. Enveloping on the palate, pleasantly savory and fresh.

Upon arrival at the winery, the grape bunches are destemmed and gently pressed in soft presses to extract the free-run must.