The grapes are harvested in the first week of August. Once collected, the must is fermented in stainless steel tanks at a controlled temperature of 68°F. It is then partly racked into medium-toasted oak tonneaux, where it continues to ferment for nearly 20 days. This long maturation on the lees is followed by a few months of aging in bottle.
Straw yellow with pale golden highlights
Broad with intense concentrations of tropical fruit and hints of pineapple, mango, and sweet vanilla overtones
Dry and well balanced with good acidity, an elegant touch of toasted almonds, and a long finish
Excellent as an aperitif; pair with grilled fish or oven roasted chicken