The stalks are taken off. We have a long maceration and then 3 to 4 weeks of fermentation.
All the sémillion and half of the vermentino have fermented in barrels and the others in tanks.
Tasting commentaries
The ferment aromas are still present in the wine: pine apple, lemon candy… but then the floral aromas are coming (acacia..) with a smoky note. The richness of the mouth is impressive, fat, lemon confit, pear, a length in mouth with a spicy and fresh end.