vinification:Oxidation happens before fermentation to add complexity. 80% of the wine fermented in concrete tanks at a temperature of 14 degrees, the rest in older 300 liter casks. 20% whole grapes fermented on skins for 4 weeks.
degustation:Citrus notes with white stones and white stone fruits, some grassy notes too - a little funk but very entertaining. A refreshing appetizer, light and energetic, but a power and an intensity of fruits and minerality abundant
