TYPE OF SOIL very deep, with a clayey matrix, with a clear presence of magnesium ALTITUDE 30 mslm EXPOSURE east-west VINEYARD EXTENSION 2.5 hectares PLANT DENSITY 4,500 plants per hectare AVERAGE AGE STUMPS 20 years TRAINING Guyot system ORGANIC CONDUCTION certified PRODUCTION / HECTARE 90 quintals HARVEST PERIOD second half of September HARVESTED by hand in crates, after sorting. Overnight stay in a cold room at 8 ° C, before vinification WINE-MAKING destemming, 1 day of cold maceration, soft pressing and fermentation in steel at a controlled temperature. AGING 5 months on the lees in stainless steel AGING 3 months in the bottle. TASTING SIGHT slightly greenish straw yellow SMELL to an attack all on lime and acacia flowers, touches of white fruits and light citrus tones are grafted TASTE incisive and savory sip, with a marked acid fragrance. Continuous and tasty development with a still citrus finish ALCOHOL CONTENT: 13%

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