vinification:1st fermentation at 15 degrees for 3 weeks in stainless steel tanks and barrels, racking and aging on fine lees until bottled. No malolactic fermentation. No fining, no filtration, no cold passage. Disgorgement at least 4 months before the sale of the cuvée.
degustation:The nose is intense with floral notes of hawthorn and white fruits: pear, peach. Citrus fruits: pomelos, lemon, bring freshness and elegance to biscuit and slightly toasted fragrances. The palate is fresh, unctuous, marked by a slight astringent that emphasizes the character of this wine, structured and long.
