Vinification and ageing: The grapes are gathered at daybreak to ensure their temperature remains
cool. They then undergo a pneumatic pressing, followed by settling, before a low-temperature
alcoholic fermentation takes place. The Grenache Blancs are picked at early maturity in order to
bring out the abricot and pear aromas and conserve a subtle fruit acidity.
Malolactic fermentation is prevented in order to preserve the wine’s freshness.
Tasting notes: The wines displays a fluid, pale-yellow hue, heralding attractive abricot/pear aromas
with notes of small white flowers. The wine is ethereal on the palate with a good balance between
acidity and fruitiness.
Cellar ageing: Can be enjoyed now or kept back for another 2 years.
Serving temperature: 10°C.