Gold color with green tints.
| 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 | Gold color with green tints. The bouquet is stylish and racy, with fresh, floral flares. On the palate, it has good structure and weight with fine fleshiness; a long, elegant finish. |
Gold color with green tints. Stylish and racy. Planted 1980.
