Aroma
The nose is marked, pleasant and intense, dominated by floral (peony, violet) and exotic (passionfruit, lychee and papaya) scents. The airing enhances these scents and reveals citrus fruits, blood orange, grapefuit, pineapple, mango, banana and spices, candied ginger. The nose shows the perfect state of health of the grapes and reveals the original and unique brightness of this great grape variety.
Maturation
Maturation on lees from six to eight months.
Appearance
Lemon yellow with green reflections.
Palate
The onset in the mouth is dense, marrowy and the alochol support is full-bodied. The wine evolves on a medium with a fine liveliness, marked by a sparkling note. The same bright aromas as on the nose, still dominated by flowers, violet, peony, citrus fruits, grapefruit, blood orange, exoticism, papaya, mango, lychee, passionfruit, banana, rum and spices, candied ginger. A firm and tasty bitterness.
Vinification
Slow, pneumatic pressing was followed by static racking. Fermentation in thermo-regulated tuns for one to four months.