On the nose, the wine has a light bouquet with aromas of green apple and a touch of seawater. On the palate, it is steely with fine acidity. It has a good tension and a briskly citric, lightly spiced finish.
Grapes were hand-picked and then pressed with a pneumatic press. After a short time settling, the wine is fermented in French lightly toasted oak barrels (a mix of 600 and 228 litres capacity). A small proportion of the barrels (up to 20%) was new. At the end of the malolactic fermentation, the wine is left to age in barrel. The first racking occurred after one year of wood aging. Then the wine was moved into stainless steel for 4 to 6 months to preserve freshness of flavours. The wine underwent a light fining and a light and delicate filtration before bottling.