The grapes are hand-picked during mid-September and undergo a careful selection process. They are destemmed, softly pressed, and left to remain in contact with the skins for optimal aroma extraction.

Fermentation occurs at a cool temperature to preserve the wine's natural acidity.

It is then left on its fine lees until the end of January to develop body and depth.

Tasting Note: Fresh and floral, with a crisp acidity with touches of honey and a little complex nuttiness. This wine offers lovely minerality and is beautifully balanced. Perfect chilled as an aperitif and wonderful with seafood.