Grapes are pneumatically pressed, followed by fermentation on fine lees in oak barrels with regular bâtonnage (stirring). The wine is aged for 12 months in barrels (30% new oak), then matured for an additional 6 months in tank, with a light clarification prior to bottling. The wine shows a brilliant golden color with a clear, luminous hue. The nose is delicate, offering aromas of white flowers, fresh fruit, and subtle vanilla notes. On the palate, it is well-balanced, soft, and fresh, with a refined mineral character. The finish is long and pleasantly lingering.