24-hour cold maceration and spontaneous fermentation in a stainless steel tank (indigenous yeast only). The wine was bottled when it reached the ideal density. After the end of the fermentation in the bottle, we did the manual disgorging in March in order to eliminate the gross lees from the fermentation.
Salmon pink hue at sight. Hints of strawberry, melon, garrigue and seaside iodine appear on the nose. The medium-bodied palate is fine and silky, ending long and refined. Fruity, light and refreshing!