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Wine making:

Delicate destemming and soft pressing, after a few hours of maceration with the skins Spontaneous fermentation from indigenous yeast at 18 degree in steel tank, end of the fermentation in neutral oak barrel. In neutral oak cask for 1 year and batannage with fine lees. Then in steel tank for natural decantation, without clarification and without filtration.

Description:

Nose: Intriguing nuances of orange and cedar peel, acacia and broom flowers with a fresh balsamic note

Taste: Deep, soft, with a pleasant note of melon and peach. Very persisent ending