After a light pressing, the must is fermented in French and American oak barrels and the malolactic process is carried out at the same time as the free run and ageing takes place on lees during six months.
Pale bright yellow
Aromas of matured fruits, sweet spices and creamy oak.
Elegant, creamy on the palate, tasty with good acidity and all the personality of the Voignier variety.
Frank and lasting.
Consumed as a young wine, whose evolution in the bottle will be positive.Download product details