After 48 hours of cryo-maceration in a cold store at 5° C and 12 hours of grape skin maceration, the Chardonnay ferments in barriques at 20° C, while the Viognier ferments in stainless steel at 17° C.
After fermentation, only Chardonnay carries out malolactic fermentation. This is followed by 5 months of aging: Chardonnay in barriques and Viognier in stainless steel barrels. After assembly, the wine is bottled and left to rest for 3 months prior to release.
Bright straw yellow colour with a golden hint. On the nose it gives intense and sweet fruity sensations: banana and tropical fruits, garnished with a touch of toasted hazelnut and an elegant floral nuance. Soft and well-structured on the palate, it proposes ripe fruity sensations refreshed by the acidic vein.
Sizes and special packaging 75 cl bottles.