Collected by hand relatively early. Direct pressing of whole bunches to limit contact with grape skins. Only the first free-run must is used after a gentle pressing. Spontaneous fermentation with wild yeast in stainless steel tanks. Left to stand on fine lees for four months with regular stirring or batônnage to add creaminess and ensure a long life.
A pale salmon pink colour with faint bluish glints. Elegant and complex aromas blend floral notes and fresh fruit with hints of Mediterranean herbs. A fresh and pleasant entry in the mouth with sweet sensations. A delightful velvety sensation and a balance between fruit, minerality and an acidity which is never overpowering. It has a long and lingering finish.
