The soil is alluvial, very rich in clay.
The climate is mild, with very little rainfall and high summer temperatures, allowing the grapes to ripen well.
Harvest – early September, when the grapes are very well ripe, but still have a good level of acidity.
De-stemming and crushing, soft pressing of the grapes, static clarification and fermentation exclusively with wild yeasts at controlled temperature in stainless steel vats at 18° C. The wine is then clarified for several months on a noble lees in stainless steel. Temperature controlled vats. The lees are often blended to increase the thickness and softness of the wine.
Intense straw yellow color. In the nose, it has an elegant aroma of pear and peach, acacia flowers with hints of roasted almonds. On the palate, elegant and fresh, with perfectly balanced minerality.