This is a fine, complex wine with notes of mineral, citrus, quince, and honey.
PRODUCTION NOTES: Harvesting is done at the end of September when the grapes have obtained their optimum ripeness.
Vinification: The grapes are taken directly to the pneumatic press where the must is extracted with great care. After racking, the must in then transferred to the thermo-regulated tanks where it is fermented for 1 month at a constant temperature of 16-18°C (61-64°F). This long, slow fermentation conserves the wine’s unique aromas, and after resting on fine lees for 5-6 months, each cuvée is blended with great care to ensure the highest possible quality.
Filtration & Bottling: Following a light filtration, the first bottling begins at the end of March. Here the modern bottling assembly utilizes the latest sanitary equipment and techniques in order to maintain the highest standards of cleanliness