VINIFICATION: Harvesting is done by hand with double or triple selection in the vineyard, as ripeness varies from one bunch to another. Delicate pneumatic pressing is performed as soon as the grapes arrive at the winery. The must is settled for 24 hours, then gently racked, conserving the fine lees. Alcoholic fermentation is then completed, followed by four months’ ageing in vats. APPEARANCE: Lemon-gold colour. NOSE: Delicately aromatic combining citrus notes and floral notes. PALATE: Elegant, supple and round. Dry, light and mineral driven, yet not aggressive.