AGING: The first juices are decanted a first time to select a % of fine lees and particles, macerated with these same juices for sdays to increase the aromatic power. A second decantation, pre-fermentative, will allow the juices to be cleaned up before alcoholic fermentation. The wine is racked and aged on fine lees and wood for 4 months. Made with organic fruit.

VIEW: Pale straw color with pale gold highlights.

BOUQUET: The nose offers a range of subtle aromas of peach, apricot, citrus, butter and toast.

MOUTH: The palate is balanced, fresh, full-bodied and long.