A week before the harvest, the pie de cuba is prepared in the vineyard, allowing the grape’s own yeast to “develop”. When the grape enters the winery, it is kept on the skins for 24 hours at a low temperature. It is then pressed and inoculated with the pie de cuba. Fermentation takes place in a stainless steel tank. Before bottling, it is clarified and slightly filtered, which is why sediments can be found.
On the nose
A little phenolic nose but clean and precise.
On the palate
Firm on the palate with tannins that balance the acidity. Complex with a bit of yellow apple, with a citrus and mineral character, with a slight sensation of nuts.