Skin maceration for 4 hours to obtain a delicate pink color. Pre-fermentation operations under inert gas, and fermentation at low temperature (14-15 ° C) in order to preserve the aromas. Aged 2 months on fine lees in order to develop roundness and refine the structure. Light filtration to stabilize the clarity and brightness of the wine.  The very delicate nose evokes red fruits and citrus fruits. We find this complexity on the palate with a nice balance between roundness and freshness.