The grapes are harvested at optimal maturity in order to preserve the maximum number of aromatic precursors. The harvest is carried out at night to keep the grapes fresh. The pressing takes place in an inert gas (nitrogen) press in order to avoid any oxidation of the juices. Then, the juices ferment slowly in thermo-regulated vats between 7° and 8°C. To extract the maximum amount of aromas, the bourbes macerate at 4°C for two weeks, and there are filtered and added to the fermentation vats. The best vats are then selected for a precise blend to obtain the desired profile for this cuvée.

Tasting Notes:

Pink grapefruit colour.
Palate : red fruits and wild strawberry notes.
Very aromatic nose.