Vinification
The harvest took place once the grapes achieved full aromatic ripeness. Grapes were brought to the cellar, destemmed, and gently pressed. The must was chilled to a temperature of 10 °C (50 °F) for approximately 24 hours to favor natural settling and clarification. Alcoholic fermentation took place in temperature controlled stainless steel tanks at a temperature of 16 °C (61 °F). The wine was left to age on the lees in stainless steel for about 4 months then bottled.
Tasting Notes
It is straw yellow with light green hues. An expressive nose with citrusy notes of grapefruits and jasmine is accented by hints of apricots, yellow peaches, and melon. Its bouquet is completed by delicate floral aromas of lavender. On the palate is fresh and savory.