Fresh with brisk acidity and ripened citrus fruit notes.
| Vinification | The grapes are pressed in whole bunches, undergo debourbage for 24 hours, and then the resulting wine is fermented using indigenous yeasts in barrels at a controlled temperature of 18-20°C. |
| Élevage | Aged in 25% new Allier oak barrels for 12 months with one racking and finally 6 months in steel vats; fining but no filtration. |
| Tasting Notes | Fresh with brisk acidity and ripened citrus fruit notes. |
Fresh with brisk acidity and ripened citrus fruit notes.
