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.
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.