The must ferments in stainless steel vats (60 hl) with indigenous yeast (no inoculated yeast) at low temperature (16°C – 60°F).
The wine ages for 3 months in stainless steel vats and is bottled February. In the cellar no clarification, filtrations and other invasive cellar manipulations. A tiny quantity of sulphites is added after fermentation and before the bottling.
Light golden robe at sight with green reflects. The nose displays slight apple, quince and citrus aromas.