Intense yellow with gold nuances. Full aromas, with undernotes of fruits, flowers and field spices. Freshness and complexity of smell, strong and mineral with a light tannic note. In the aftertaste a sensation of spices and fruits.
All whites are vinified the same way. After destemming, the grapes are put in oak vats, where they macerate on the skins without temperature control. Maceration continues until the sugars are exhausted (typically more than 30 days). The juice is then racked and left on the lees in 25 to 35 hl casks for about 36 months. Additional rackings occur if necessary.