After pressing, the must is cold settled for 48 hours. Only the indigenous yeasts are used for the fermentation which occurs at temperatures ranging from 17 to 21°C. There is no malolactic fermentation in order to give the wine a maximum of aromatic freshness. 80% of the wine is aged in stainless steel vats and the rest in 600 litre barrels (demi-muid) to achieve the purest fruit aroma possible and the purest minerality possible.

Pale gold colour with silver tints with a very intense aroma of tropical fruit: pineapple, lychee. Very fresh and pure, very long, aromas of white peaches and tropical fruit.