The colour is pale yellow with a greenish tint. The first aromas are of quince, peony, then roasted almond. The palate is supple and fresh.
The vines range from 20 to 40 years old and are grown on gentle slopes facing full south. The soil and sub-soil are made up of a mixture of clays and rolled pebbles. The grapes are hand-harvested and pressed whole then the must is cold-racked for 24 hours with running water regulating the temperature. After fermentation maturation on lees lasts for 7 to 8 months in vats.
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