After the manual harvest, the grapes are destemmed and, depending on the vintage, undergo a cold maceration of varying lengths before pressing. The pneumatic pressing is as gentle as possible. The wine then matures on the full yeast in stainless steel tanks for at least 3 months. All measures serve to maintain the best possible depth of aroma. It succeeds impressively: very fine nose of green apple, nuances of hay and white fruits. Wonderfully fresh and very balanced on the palate, characterized by a slightly salty minerality and fine acidity. Yellow peach and some citrus notes join in the finish.