Grape varieties : Ugni, Grenache blanc, Sauvignon blanc.

Grape harvest and vinification: Harvesting takes place at dawn to preserve freshness. This is followed by the de-stemming and crushing of the berries. The majority of the harvest is pressed directly (pneumatic pressing) by progressive and homogenous pressure. After a 12 to 24 hour settling period, fermentation commences in vats regulated between 13°C and 18°C. A first racking then takes place to remove the heavy lees. The wine remains on the fine lees for several days in order to optimise the most intense and best aromas.

Blending and bottling: Blending defined at the beginning of the year. After stabilisation, the wine is filtered through a membrane of 0.65 microns before bottling.

Wine-tasting notes : Supple and lively dry white wine. Citrus (grapefruit) aromas. Clear and brilliant robe.

Tips :A wine to drink within the year for its freshness. Serve cold, between 10° and 12°C.

Association Food and Wines : see our recipes.

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