WINEMAKING Handpicked healthy grapes at the right maturity are pressed slowly during 4 to 6 hours with sharing of the different qualities of juices. Slow alcoholic fermentation of a clear grape juice under temperature control, by the natural local yeast. Aging on the fine yeast handed on surface regularly. Light filtration before bottling in spring and summer. Aging on the yeast between 3 and 4 months.
TASTING NOTE Nose: Ripe white fruit notes (quince & pear). Palate: This wine reveals generous amounts of ripe apple, tangerine and pear flavors. Complex, focused and long with multi-dimensional flavor packed into a well defined frame.