About this wine
Vineyard and terroir
The fruit grows on well-structured sandy soils.
Vinification
The grapes usually reach optimal ripeness in the first half of September and are harvested by hand during the cooler part of the day. After careful sorting and gentle pressing, the must macerates for 12 hours in stainless-steel tanks. It is then chilled to 8 °C and transferred to steel tanks for alcoholic fermentation at a controlled temperature of no more than 22 °C.
Ageing
After fermentation, the wine rests for several months in steel tanks at 10 °C to preserve the grapes’ natural freshness, aroma and flavour.
Tasting profile
Soft and fresh.
