Description
Fermentation in oak barrels aged 2 to 3 years. The wine is then racked to remove the fermentation lees. Then begins the aging phase, which will last from 12 to 18 months depending on the vintage. A light fining with bentonite will then take place, in order to eliminate the proteins from the wine. Finally, gentle filtration before bottling will clarify it naturally.
Beautiful brilliant and deep robe, golden yellow with green reflections. Pleasant nose, with subtle aromas of dried flowers (lime blossom, white lilac) and very ripe white-fleshed fruits (peach, pear). Characterized by a beautiful structure from the start (freshness and roundness are present), this Grand Cru Les Clos develops delicate aromas of small dried fruits, white peach and fine spices on the finish. 13% ABV
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