Sustainable viticulture. Traditional hand picking into small crates. Fermentation in oak barrels used for two previous vintages, Temperature-controlled fermentation in stainless steel vats. Use of indigenous yeast, Malolactic fermentation, Regular bâtonnage (stirring up the lees). Ageing in oak barrel used for two previous vintages. Ageing in temperature-controlled stainless steel vats, Fining, Light filtering, Traditional corks, Ageing on the lees.
Appearance: Golden yellow color, limpid, green highlights.