The grapes were allowed to settle for a few hours at room temperature. Alcoholic fermentation took place at between 20 to 24°C in concrete and wooden vats. This was followed by malolactic fermentation in the spring following the harvest. The wines were then racked, fined and filtered before bottling.
Straw colored with golden highlights. Intense and elegant nose, developing fruity notes (dried fruit, nuts), vanilla and toasted bread overtones. A smooth attack leads to a round structure supported by a good acidity. Lively, harmonious and pleasant wine that matches well with fish, chicken or lighter pastas.