Wine-making: After evaluating the sugar and acidity levels to determine the optimal harvesting period, the harvested grapes rest for one night in a refrigerator cell at 0Â°-2Â° C. The pressing is done the day after. The maceration is done between skin and must, an interesting choice for a white wine, which gives the wine much fragrance, structure and longevity. Temperatures are kept cold in all the operations in order to maintain the color. The wine then rests only in stainless steel casks, and is bottled in March. Tasting notes: The taste is intense and persistent, with fragrant apricot and apple scents, then final notes of camomile and spice. In the mouth, it is sapid and harmonious with good structure.