The grapes are immediately sent to the cellar, where they are fermented off the skins, after soft crushing. The first-pressing must is cold settled and ferments at controlled temperature with inoculated yeasts. Before bottling, the new wine softens out in temperature controlled stainless steel vats with a nitrogen purge to protect against oxidation.


Glowing golden-yellow colour and a well-rounded, intense nose that conjures up the original grapes, with notes of tropical fruit. The flavour is dry and full bodied, soft, tangy and caressing, with an elegant, pleasantly persistent fruity aftertaste of ripe pear and green almond.