Winemaking was done quite simply and unintervening: fresh grapes at their ideal ripeness, picked up by hand. In the cellar were subject to judicious manual choice, disengage and gentle crushing. Without pressing, he went directly to new barrels of French Oak, where he made the alcoholic fermentation and malolactic fermentation and continued to stagnate for another 24 months, with the lifting of the fine lees regularly and temperature and humidity controlled.

The wine reveals a beautiful pale golden color. In the nose it is intense and complex with aromas of lime, lemon, white flowers, brioche and roasted almond. It offers a powerful palate with the notes of citrus fruits and the creamy side reinforcing the nose. Long finish.