Vinification

Harvested very early in the stemmed, lightly crushed and then pressed using a closed-cage pneumatic press to avoid any oxidation of the juice. The settling is done cold, between 6° and 8°, for 48 hours, then the fermentation of the juice takes place at low temperature (16-17°C), during 2 to 3 weeks in thermo-regulated stainless steel tanks. Once the alcoholic fermentation is complete, the wines are racked.
Colour in the glass light yellow with green reflections, on the nose red apple, apricot and citrus hints, on the palate meadow hay and green olives, fine fresh apple acidity, juicy and animating in the finish.