Intense patisserie and green apple aromas. The palate is soft and fresh with a very well integrated acidity and creamy, fine mousse.
It was fermented in stainless steel tanks between 15 and 16°C and aged for an average of 12 months on lees. This wine does not undergo malolactic fermentation, in order to retain freshness and texture. It was then aged for 13 to 20 months in the caves of the local region, belonging to the producer.