De-Stemming cold pellicular maceration, pneumatic pressing, racking of the must and fermentation at low temperature (15-17°C) during 20 days with daily control of specific gravities. Fining and filtration before bottling at the domaine. Pale gold color, crystal clear, light green reflections. Aromas of white peach, pineapple, and white roses. Lively on the palate with same exotic fruits as presented in the aromas.