Harvesting by hand in crates. The two grape varieties are harvested by hand in crates once ripe (early in the morning). The grapes are sorted on a table and pressed after eight hours of maceration in the press. The must is clarified in vats (for 24 hours) then racked in still very cloudy form and sent to barrels (1/3 new, 1/3 second fill, 1/3 third fill) to ferment for 15 to 20 days (with native yeast).
Once fermentation is complete, maturation on fine lees for two to three months then racking again and resting on very fine lees for six months.
Delicately deep appearance with hints of gold.
Very expressive nose with yellow peach and tropical fruit aromas with some soft spice.
Very rounded and generous on the palate, balanced out by wonderful acidity. A lingering, fresh, hugely complex finish.