Granitic and arkose sandy surface. Granitic subsoil.
Harvest by hand with sorting of the grapes.
Direct pressing without destemming (pneumatic press). Cold static settling followed by fermentation in temperature-controlled stainless steel vats (16-20°C).
In stainless steel vats on the fine lees for 12 months.
Colour: light yellow with golden tints.
Nose: both fruity and floral. Citrus, Mirabelle-plum and orange blossom notes.
Palate: taut, mineral structure, lovely roundness. A fresh, nearly saline, wine. Very long finish.