The grapes are harvested at optimal maturity to preserve aromatic precursors. The harvest is carried out at night to keep the grapes fresh. We do a direct pressure under an inert gas (nitrogen) press to avoid any oxidation of the juices. Then, the juices ferment slowly in thermo-regulated tanks between 12° and 14°C. To extract the maximum amount of aromas, the lees macerate at 4°C for two weeks, there are filtered and added to the fermentation in the tanks. The best tanks are selected in order to select the best juices before blending, then we can obtain the desired profile for our prestigious cuvée. Nose: Floral and fresh citrus notes, PALATE Grapefruit notes. Delicate and elegant wine, PAIRINGS Sushi, sashimi, maki, and red fruits salad
