The decanted must starts to ferment at a controlled temperature of 14-16C and the wine is then left to age on its lysed yeasts for at least three months. The wine ages in bottle for at least one month before being sold on the market.

The grapes are hand-picked and transported to the winery in crates using small carts. The grapes are hand-picked at harvest time. The 2023 harvest took place on 15 October.

It is ideal with seafood and Mediterranean first courses. It is a perfect accompaniment to white meat, grilled vegetables, and baked fish.

Pale straw yellow in colour with marked greenish tinges. The bouquet is rich intense, with notes of tropical fruits, white peach and Mediterranean scrub. It has an intense and balanced flavour, great freshness and tanginess with a long and elegant persistence.

On arrival at the winery, the grapes are manually unloaded from the crates into the destemmer, which removes the stalks. The skins are left to macerate for at least four hours, after which the grapes are gently crushed. The must obtained is separated from the solid parts by static settling.