This is a light white wine, white gold in color with strong green highlights. On the nose, its fresh, straightforward aromas are reminiscent of grapes, green apple and lemon. On tasting, its liveliness and dominant acidity are well complemented by a discreet but sufficient suppleness. Pleasant aromatic persistence on the finish, with great finesse!

The hand-picked grapes are transported quickly and gently in small 20 kg crates to the winery, to avoid crushing the berries, oxidation and uncontrolled pre-fermentation maceration. The harvest is sorted to complete a final fine selection of ripe grapes.

Main steps : The grapes are destemmed and fractionally pressed at low pressure using a pneumatic press. The musts are then cooled to 12°C and settled after 24 hours to remove coarse sludge and extract the potential richness of the grapes and their terroir, while preserving their purity. The must undergoes alcoholic fermentation in stainless steel tanks at a controlled low temperature, thanks to the indigenous yeasts (from the grapes), for several weeks or even months.

Aging: Malolactic fermentation (to reduce acidity) takes place during aging on lees, without racking, in stainless steel tanks, lasting around 10 months to preserve freshness and fruit. Throughout the ageing process, tasting controls are carried out, along with rigorous analytical monitoring. A light filtration, before bottling by us, completes the maturing process without disrupting the harmony and evolutionary potential acquired.

Soil: limestone marl, with clay banks favorable to white grapes.

Surface area: The vineyard covers 1 hectare.

Age of vines: The average age of the vines is 30 years.