The grapes are given a soft pressing in bladder presses. The must is immediately refrigerated and is then left to clear, before being racked into stainless steel vats for the fermentation, which takes place at a temperature of 18° C.
Once fermentation is completed, the wine matures for a few months in stainless steel tanks.
Straw yellow with bright greenish highlights colour. It has a fragrantly fruity nose, with apple and banana nuances against a gently floral and spicy background. On the palate one finds sensations of tropical fruit and acacia, which are expressed in an overall well-balanced flavour.
Sizes and special packaging 75 cl Burgundy-style bottles.