No added yeast, long fermentation using indigenous yeasts, in temperature-controlled vats. Spontaneous malolactic fermentation. The wine is gently filtered once before bottling.
Ageing
Matured for 12 to 16 months. In stainless steel tanks, with the least possible handling. Long moderately cold stabilisation. Fining using bentonite if necessary.
Producer Tasting Notes
It opens with notes of condensed milk, acacia flowers and liquorice. On the palate, maritime saline flavours precede a warm finish, with jam and peach, baked apples, and tarte Tatin.