Produced from Chardonnay and Viognier grapes harvested at the right maturity to bring out the characteristics we seek in this wine. Chardonnay expresses itself with notes of pear, apple, and acacia honey, while Viognier reveals delicate scents of apricot and white peach.
After harvesting, a pre-fermentation cold maceration takes place overnight with the help of dry ice. Subsequently, the must goes into the press, and the obtained juice is clarified to allow fermentation with the best results.
Fermentation at low temperatures is carried out to achieve the best aromatic outcome, combining the typical fruity aromas of the two grape varieties. Aging from September to April on the lees, with repeated batonnage initially every other day and gradually reducing the frequency, aims to achieve sweetness and volume in the final wine.
Bottling occurs without the addition of sugars, but the sweetness, roundness, and length of the sip in this bottle come from the aging on its own yeasts.