The grapes are de-stemmed and crushed with the free run juice fermented separately between 16-18°C in glass-lined cement tanks.
The wine ages in glass-lined cement tanks for a year. During this period, it remains on the fine lees for increased richness and complexity. After bottling, it ages slowly in the bottle for a few months before release.
Bright straw. The intensely floral nose (buttercups, orange blossom, jasmine, peony) also hints at nectarine, peach and orange oil. Suggestions of cinnamon and cloves complicate the pomaceous orchard fruit flavors in the mouth. Finishes long and concentrated but much less mineral than other past vintages of this wine I am used to, and that I personally like better.
92+ pts – Ian DÁgata, www.vinous.com
It makes an excellent aperitif and partners a wide range of dishes, especially vegetable quiches, delicately-flavoured fish, shellfish and cheese soufflés.