After a brief period of maceration inside the press, the flower must is selected (the must that comes out of the press naturally by gravity), which is then fermented at low temperature in small oak barrels. At the end of the fermentation process, the wine remains with its fine lees for a period of 3 months in an “Oeuf de Beaune” (an egg-shaped concrete tank) to preserve its aromatic expression and provide greater body to the palate.
6 months in new barrels, made in our own cooperage, of French oak (Nevers and Bertranges) with a light toasting. The wine spends another 18-month period of refinement in the bottle to obtain greater refinement and roundness.
On the nose, elegant and complex aromas stand out with notes of green apple, tangerine and grapefruit along with hints of stone fruit, such as peach, and nuances of white flowers and creamy vanilla.
Smooth and pleasant entry on the palate, maintaining great harmony and freshness that reveals volume, minerality and a complex fruity flavor, followed by a long and refreshing finish.