Pale yellow with green tints, on the nose are mineral aromas with a gunflint note (characteristic of granite). The palate is round on the attack and the minerality comes through. Floral and honeyed finish.
After pressing, the must is cold-settled for 48 hours. Only the indigenous yeasts are used for the fermentation which occurs at a temperature between 18 and 20�C. A small part of the wine is fermented in oak barrels, the rest remains in stainless steel vats. The two wines are blended before bottling, during the spring following the harvest.
