WINEMAKING
The different grape varieties are harvested separately by hand in order to reach the optimum maturity for each one The vinification process respects the characteristics of the grape varieties and the terroirs The grapes are destemmed, cooled to 8 C and sent to the press to extract the must Particular attention is paid to the pressing to keep only the first and most qualitative juices The juices
are then settled according to the desired aromatic profile Fermentation lasts between 15 and more than 30 days depending on the degree of clarification and the temperature applied Halfway through the fermentation, part of the must is placed in 225 litre barrels where it is aged on its lees with stirring for 6 months Finally, after a light fining, the wine is bottled quite early in order to preserve the fresh and fruity character of the wines.

TASTING NOTES
The wine has a beautiful golden colour The nose is very complex and extremely fragrant revealing aromas of hawthorn, almond and floral notes of violet and yellow fruit, mango and apricot The woody side of this cuvée is very delicate with notes of gingerbread and tobacco The palate is rich and unctuous with a lot of fat, amplitude and a beautiful freshness.

WINE AND FOOD PAIRING
Serve at 10 C with grilled fish and meat, Mediterranean salads