This is a field blend and the two varieties are processed together since the harvest. The must is kept on the skins for a couple of days before fermentation starts. It then ferments in stainless steel vats with indigenous yeast only (no inoculated yeasts). After resting 6 months in concrete tanks, the wine is bottled without clarification or filtrations. No sulphites added. Total sulphites at bottling: 6 mg/l. Straw-yellow-colored wine with golden reflections at sight. The nose displays sweet aromatic notes of white flowers and musk, with hints of fresh citric fruits. Balanced and distinct on the palate with a nice finish.