Harvested grapes are washed and pressed and the must is immediately separated from the skins, cooled carefully filtered. Yeast is added at a controlled temperature of 16 18 C. The wine is stored at 8 10 C for 8 days before it is ready to be poured.
Straw yellow colour with light greenish reflections. Lovely delicate mousse. Fine , elegant scent, with pleasant fruity notes of green and golden apple, followed by interesting floral elements of wisteria and rose.