WINEMAKING Machine harvested (between 4 and 9 am) after tasting the grapes. Maceration with the skins (8-12 hours). Pressing. Racking. Cold stabulation (8/10°C) for a few days - Reincorporation of filtered fine lees. Addition of yeast. Fermentation between 16-18°C. Aged on fine lees for a few weeks. Assembling and filtering.
TASTING NOTE Nose: Delightful alchemy with a blend of cit- rus notes (grapefruit and lime), notes of white flowers (jasmine), and a hint of smoke. Palate: Elegant palate, with a fine balance between a smooth attack, with citrus and fresh fruit aromas, and a fresh finish, typical for the vintage, with notes of grapefruit, giving the wine excellent length.