Description
The juice is extracted with infinite care in our air-bag press.
The slow, gentle pressing avoids crushing the stalks and pips.
The must starts fermenting of its own accord thanks to the natural yeast present in the juice, and the fermentation generally lasts from 4 to 10 weeks.
It is carried out in stainless-steel vats equipped with temperature control, a medium which maximises the expression of this variety’s aromas.
Color: bright white.
Nose of elderflower and apple granny-smith.
Beautiful texture and beautiful structure, finely spritzy, that makes you salivate.Finale of stone fruit, citrus zest of oranges almost spicy.
Size: Each
