The technical approach is more important than the impact of the terroir. We use two methods: the first is pressing. These wines come from young, more productive vines for which the search for fruit is privileged. The second, that of bleeding, comes from older vines to find more fat and length.
Fruity, dry but tender, it should be drunk within 2 years at a maximum temperature of 10° to highlight all its charms.
After an early bottling, i.e. around February, March, this dry wine of the tender type will be ready for consumption. Its fruity dominance, roundness and freshness will then satisfy you. In any case, I advise you to drink it within two years to fully appreciate its aromas.
As an aperitif or with summer salads, it is essential to taste it at a temperature of 8 to 10° to highlight all its charms.