INTRODUCTION

Vinified in steel at a controlled temperature. Harvest: by hand in bins. Pressing: soft in reduction using nitrogen, with cold maceration for 2 hours. Fermentation: alcoholic non-malolactic at low temperature with selected yeasts. Bâtonnage:in stainless steel with special mixers until April/May. Stabilization: cold physical. Aged in steel at low temperatures.

TASTING NOTES

Straw yellow in colour with greenish reflections. Aromas include fresh white flowers and elderberry, apple and pear. The palate is semi-dry and fairly warm with sustained but well balanced acidity, and a pleasant almond aftertaste.