Destemming and maceration in the press for 8 hours at 8°C. Using this technique, we aim to extract the aromatic compounds from the skins.
Fermentation in stainless steel tanks, followed by a gentle ageing on the lees for 1 month in stainless steel tanks. Straw yellow in colour with whitish notes. 
High aromatic intensity; on the nose, Lichi aromas stand out against a pronounced floral profile (white flowers, roses). Fresh and vibrant on the palate, characterised by its persistent aromatic intensity despite its easy-drinking nature. A long finish with notes of the variety.