The bunches are hand-picked and carefully transported to the cellar in small crates, then selected and, after long and short-term macerations in amphora and steel, softly pressed. Fermentation is carried out at temperatures between 14 and 16 degrees and lasts for about a month. At the end of fermentation, the masses are assembled and aged in steel for eight months at temperatures below zero, on fine yeasts.

The color is intense straw yellow with green reflections. Elegant hints of fruit clearly stand out on the nose, recalling ripe yellow apple, white peach pulp, broom flowers and a slight citrus accent; there are also delicate subtle notes of brioche bread. On the palate is pleasantly fresh and structured. It is characterized by its roundness, balance and flavor reminiscent of dry pastries.

White meat sauce, aged cheeses.