The grapes are de-stemmed and crushed; extraction on skins conducted, with 8 days of maceration. After racking, malolactic fermentation takes place in steel tanks.
Aged for four months in 100% stainless steel prior to bottling in mid-February.
A versatile wine, excellent with first and second courses. Ideal with soups, broiled shellfish, lamb and medium-aged cheeses. Served cool in the summer, it makes a refreshing aperitif.