Vineyards: Sarun, the highest of the property Altitude: 348 m a.s.l.
Production: 80 q x ha Training system: classic guyot
VINIFICATION AND REFINEMENT
Fermentation in stainless steel vats on the pressed must at controlled temperature of 13°C for the thiolic fraction and at around 17°C for the terpenic one (then blended together). At the end of fermentation the wine goes in stainless steel vats for the 6 months refinement on the dregs.
Light straw yellow, with a pleasant nose with remarkable notes of pear, grapefruit and aromatic herbs evolving in more fruity sentors with aging. In the mouth is warm and soft with a great mineral and sapid end.