After destemming and crushing, the grapes are pressed in a pneumatic press with protection from oxidation. Static decantation for 48 hours follows. Alcoholic fermentation of part of the must occurs in third-year French oak barrels, while the remaining part takes place in stainless steel tanks with temperature control. After completing alcoholic fermentation, the wine ages “sur lie” in stainless steel tanks and oak barrels with batonnage for three months. The wine is clear with a pale salmon color. It exhibits aromas of raspberry, red currant, pomegranate, floral notes, and subtle oak toasting. It is fresh, fruity, mineral, and dry with an elegant and persistent finish. Contains Sulfites.