The soil is alluvial, very rich in clay.
The climate is mild, with very few showers and high summer temperatures, allowing the grapes to ripen perfectly.
Harvest is early September, when the grapes are very well ripened but still have a good level of acidity.
Separation of the grapes from the crests and crushing, gentle pressing of the grapes, static clarification and fermentation exclusively with wild yeasts at controlled temperature in stainless steel vats at 18° Celsius. The wine is then clarified for several months on noble lees in stainless steel. Temperature controlled vats. The lees are often blended to increase the density and softness of the wine.
Intense straw yellow colour. On the nose it has elegant aromas of pear and peach, acacia flowers with hints of roasted almonds. On the palate it is elegant and fresh, with perfectly balanced minerality.