Orange

The grapes are destemmed and transferred to a steel tank where maceration takes place for about 30 days; to limit tannin extraction to a minimum and to keep the drink as fresh as possible, no punching down is done, but simple pumping over is done to wet the cap of the skins. The grapes are then separated from the must and sent to the press where they are softly pressed. After the only post-fermentation racking, the wine rests on its fine lees in the tank for about four months and is then bottled without any filtration.

Orange-yellow color, nose of honey and dried fruit, with notes of yellow flowers and wild herbs; fresh and soft sip, savory and persistent.

Land appetizers, cured meats and medium-aged cheeses, grilled shellfish, fish soups.