Plucking of the bunches with cold maceration for one hour in a reducing atmosphere. Pressing: soft cold pressing (8 °C – 9 °C) with pneumo-press in an inert environment. Fermentation at low temperature 13 °C – 14 °C. No malolactic fermentation. Bâtonnage once a week until bottling. Cold stabilization. Aged in stainless steel.


Straw yellow in colour with greenish reflections. Aromas are complex, and feature white flowers of acacia and jasmine, alongside pineapple, grapefruit, orange, apple, pear, mango and a light note of bananas. The palate is fresh and pleasant thanks to its sustained acidity. Well balanced softness and tanginess, making it inviting and intriguing.