(From 2013 Vintage) Skin contact 30%, direct press 70% (pneumatic press). Cooling of the must: 12°C. Natural and light clarification of the must by racking. Fermentation in stainless steel tanks with selected yeast and temperature controlled at 18°C (64°F). No malolactic fermentation. Ageing on lees with "bâtonnage" : 6 months. Natural clarification by settling and one filtration. Unfined. Maturation in bottle 3 months before shipment.
(From 2010 Vintage) Appearance: Pale yellow. Nose: Full front nose based on both fresh (apricot, melon) and dry (Almond). Some floral flavors. Palate: Starting with freshness and acidity. Continuing on fresh fruit giving a long length.