The must ferments in stainless steel vats with only the indigenous yeast (no inoculated yeast). The wine ages for 6 months and then is bottled during the following spring. Direct pressing. In the cellar no clarification (therefore it’s vegan friendly) and filtrations. Two rackings (no pumps, just gravity). A tiny quantity of sulphites is added during the racking and before the bottling. Total sulphites at bottling: 50 m/l.
Intense straw yellow at sight. The nose is reminiscent of chamomile and peach. The mouthfeel is fresh, intense and salty, with a slight bitter almond like finish. The short maceration provides a nice richness in the palate.