Manual harvest occuring in the second half of August. Fermentation is done at a controlled temperature for 45 days. The wine is then transferred to steel vats for nine months of maturation on its lees before bottling. 

Gold colour. Aromas of yellow peaches, ripe citrus fruits, mimosas, raw hazelnut and light fume' notes. Structured and soft with vibrant acidity and minerality.

Grilled jumbo shrimps.