Long, gentle pneumatic pressing, débourbage over 24 hours, then racking and running into cask of the must. Alcoholic fermentation in oak casks, 25% new (maximum 1/2 Vosges, minimum 1/2 Allier). Aged 12 months in cask and 6 months in tank, then prepared for bottling. Homeopathic fining and very light filtering at bottling, if necessary.
International Wine Cellar
"Pale, green-tinged yellow. Pure aromas and flavors of lemon, lime and crushed stone. Wonderfully high-pitched in the mouth, with citrus peel and violet notes lifting the wine and giving it a magically light touch. Very precise Bienvenue with superb acidity and captivating leesy complexity."
