Vinification :
By night. Slow press with juices selection. Vinification in tanks with temperature-controlled fermentation. Aged on lees, with daily stirring.

Tasting :
Beautiful pale yellow with golden hints. Powerful scents of peppermint, honeysuckle and bergamot. A rich taste of apricot with notes of small peach.

Food and wine paring :
Chicken with creamy mushrooms or a scallop’s gratin.