At the arrival to the cellar, the healthy grapes are de-stemmed and softly crushed. By pressing, we obtain different fractions of juice, each of which is cooled to 8 degrees for 24 hours in order to favour the natural decantation. The clear must is then poured into stainless steel tanks where the alcoholic fermentation takes place at a temperature not exceeding 12C. About a month after the fermentation, an accurate assessment of the different lots of wine obtained is made to assemble the selected ones to make the final blend.

Ideal with chicken salad, fish courses and appetizers. Best served at 10 degrees C.

Complex nose with floral notes and hints of peaches, flowers, sage and rosemary. Persistent, full and well balanced by the mineral notes.