Maceration for around nine hours to extract the aromas and colour from the grape. Slow pressing and cold clarification. Alcoholic fermentation at low temperatures using selected yeast. Filtration. Quick bottling in order to market in the early summer in the northern hemisphere. Matured on the lees for several weeks with regular yeast stirring.
The subtle, delicate colour is obtained with a short period of skin contact for the Pinot Gris, using the methods employed for delicate Provence rosés. The nose is a collection of white fruit and citrus, characteristic of Pinot Gris. A few red fruit notes also shine through. Harvesting the Pinot Gris early retains the grape’s natural acidity and offers beautiful freshness. The acidity supports the volume and richness from delicate work on the lees. A lingering, slightly tart finish.