100% destemmed grapes followed by direct pressing in pneumatic presses. Very short skin contact in the press to ensure a pale and bright hue as well as an intense aromatic expression. Fermentation in tank at cool temperature (15°C). In order to preserve the natural acidity and freshness of the wine’s aromas, the malolactic fermentation is not processed. Aging on fine lees in tanks for 2 months then early bottling in December of the year of harvest.
‘Very bright and pale pink color with delicate citrus and floral nose. Crisp, dry, refreshing and light bodied wine with lime and wild strawberry character. Ideal as an aperitif, with seashells or grilled fish.’ Pierre Fabre, Winemaker.
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