Winery: Slow pressing in order to extract all the aromatic potential of the grape. Light settling then fermentation and aging in barrels of 400L for one year on fine lees (barrels of 2 to 5 years).
Wine tasting
Intense canary yellow color. Expressive nose, aromas of apricot, peach, which evolves into notes of wax. Supple attack, round and smooth palate. Beautiful aromatic persistence.
Aging potential
5 to 7 years old.
Wine tasting
Intense canary yellow color. Expressive nose, aromas of apricot, peach, which evolves into notes of wax. Supple attack, round and smooth palate. Beautiful aromatic persistence.
Aging potential
5 to 7 years old.