Harvested by hand, before the sun arises. Skin macération for 24 hours, gentle pressing is smooth thanks to the pneumatic press. Must settles in concrete vat with cold temperature during one day , after this Roussane in a used 600 liters barrel. The lees in the barrel are stirred every week until the end of December . The wine is blended , filtered and bottled in early February to keep all the aromas.
Bright and bracing, with fresh pippin apple, lime, mineral and floral notes that are light but persistent, with good cut through the lengthy finish.