Rich with zesty citrus fruit and melon, floral notes and a fresh, green apple finish.
To reduce the risk of oxidation, the grapes were picked at a time when the temperature was at its coolest, either during the night or very early in the morning. They were taken into the cellars as quickly as possible and pressed immediately in a pneumatic press. The musts were then left to ferment at low temperatures of 16 to 18°C, retaining the aromatic purity. The wine was aged on its fine lees, in stainless steel vats for approximately six months, giving the wine added depth and character. Bottling took place the following spring.
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