Cold white vinification methods. The grapes are gently destalked and pressed, immediately cooled to 5°C and delicately pressed again. The resulting must is cooled to 5°C and left to decant for 2 days. As the temperature rises naturally (on the third or fourth day), the must is injected with a native pied de cuve. The slow and constant fermentation lasts for about 35 days at 17-18°C.
Refinement in steel vats for 3 months.
Color: Bright straw yellow.
Bouquet: Floral and fruity nuances, with clean aromas of peach, apple and pineapple.
Taste: Freshness and minerality stand out on the palate.
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