"This wine is fresh and lively on the nose, with a floral bouquet, hints of yellow peach and light mineral notes. On the palate it is enveloping, fresh and savoury sensations are perceived. The fruity notes return and it closes in the mouth with a good minerality. After harvesting, the grapes are then macerated for 4 to 8 hours at a temperature of 14°C directly in the presses, protected from oxygen. The must ferments and matures on the lees for 6 months partly in large wooden barrels of 20/27 HL and part in steel containers." - WINERY NOTES
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