The fruit comes from soils of gravel, sand and south-facing clay and limestone. The juice is extracted with infinite care in our air-bag press. The slow, gentle pressing avoids crushing the stalks and pips.
The must starts fermenting of its own accord thanks to the natural yeast present in the juice, and the fermentation generally lasts from four to 10 weeks. It is carried out in temperature-controlled stainless-steel vats, in order to maximise the expression of this variety's aromas.
The wine is delightful to look at, with a pale golden yellow hue. Beautifully limpid. Luminous flashes, a twinkling, of pale straw gold. A gentle nose, giving off a subtle aromatic mix of fruit flesh (peaches, nectarines) and cereal grain. The attack is both delicate and concise, conferring liveliness. Has tiny beads of gas, which vanish when confronted with this nicely fleshed-out and sappy body of wine. Exquisite feel, reminiscent of angora wool, with the flavours developing into a smooth balsamic style. A most pleasant wine to quench thirst and provoke meditation.