The color is a brilliant yellow with rosy and coppery tones. The nose is complex, powerful and enveloping. Rich and multi-layered: the flower contribution of orange blossom, daisy and white wisteria develops in ripe fruit notes: apricot, Percoca peach, white melon and yellow peach. Sweet sensations of custard and crème brûlé are in perfect balance with the freshness of citrus fruit. The palate is crisp, ample and compact. Full, progressive. The attack is complex and velvety, fresh, embracing. Excellent aromatic accord with the nose: pineapple, melon, Nashi pear, yellow peach and sweet pastry notes enhanced by lively freshness and pleasant.

The grapes are carefully destemmed and left to macerate for a short period. Next, the fruit is soft crushed. The must obtained is then allowed to settle. The now-clarified must ferments in temperature controlled stainless steel tanks. After fermentation, the wine settles on the lees in the stainless steel containers for six months. The bottled wine is aged in temperature controlled binning cellars for a minimum of two months

92 Points James Suckling – “Honeysuckle, sliced apples, apricots, lemons, blanched almonds and dried spices on the nose. It’s medium-bodied with fresh acidity and a creamy, textured palate. Focused, layered and delicious.”

90 Points Wine Spectator – “A creamy, light- to medium-bodied white, with an appealing hint of marzipan enriching flavors of poached apricot, pickled ginger and Meyer lemon peel. Lively acidity keeps this fresh and focused, leaving a juicy impression of the minerally finish. Drink now through 2024.”