The grape is manually selected during harvest, directly in the vineyard, and let cool down in a cold room for one night. Picked grapes head immediately to the winery and go into a wine press, without destemming. The free-run must renders 50%. The spontaneous fermentation takes place in concrete tanks at a controlled temperature of 18°C. Once the fermentation is over, the wine rests in the concrete tanks on its fine lees, which are periodically stirred back into wine through bâtonnage. The unfiltered wine does then get bottled in June.The wine has a straw yellow color with green reflections; the slight veiling that shows when waving the bottle is represented by the fermentation yeast that rests inside the bottle. Mature fruity notes of white peach and apricot on the nose. These fruity notes gradually disappear with aging, allowing notes of saffron and light hydrocarbon to develop. On the palate, fresh acidity and sapidity notes, with a deep and elegant final note.The versatility of this wine makes it an excellent pairing for fish and seafood dishes. Ideal to pair with mature and / or marbled cheese.