Harvest: Harvesting is carried out at night, by machine, to limit oxidation and preserve the aromatic qualities.
Soil: As the selected vines are planted in Miocene sands and limestone scree of altitude 200 for 450 metres, they are subject to a wide range of temperatures over the day which gives the wine its freshness.
Vinification: Total destemming followed by a gentle pressing. Cold static settling. Low temperature alcoholic fermentation in stainless steel vats. The wine is protected from oxygen to preserve its aromatic potential.
Ageing: 5 months ageing on the fine lees in stainless steel vats
Alcohol content: 13
Serving Temperature: 10-12°C