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: Intense salmon rosé.
Bouquet: Fruity, with distinct white peach and grapefruit nuances.
Taste: Refreshing and highly pleasant on the palate. The acidity balances well with the minerality.
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