About this wine
Vinification
The grapes are harvested by hand relatively early and carefully selected. After gentle pressing, the must is clarified by decanting and fermented in stainless-steel tanks at a controlled 18–20 °C. A long secondary fermentation then takes place at low temperature in autoclaves using the Charmat method.
Ageing
The wine rests on its lees for six to eight months in the same autoclaves.
Tasting profile
The nose is delicately fruity. The palate is fresh and lively, with pronounced acidity.
