Classical on the nose. Hints of white spring flowers, ripe, white pulp fruit, with balsamic and minty sensations.


On the palate, sleek, flavourful and pleasant, the balance of acidity and softness is enhanced in the lingering aromatic finish.


By hand.
End of August - beginning of September.


By gravity method. Off the skins, i.e. white vinification, at a controlled temperature of
15°C - 18°C; prise de mousse and maturation on the yeasts normally take place for a month in pressure tanks, on selected yeasts, at a temperature of 14 - 13°C.


The wine is aged for approximately one month before distribution.


The colour is straw yellow with bright greenish highlights. Perlage is fine and creamy on the palate.