An AB and DEMETER certified dry white wine Pressed as soon as the whole clusters are gathered, the wine is then racked cold before fermenting a controlled temperature between 16°C and 17°C Malolactic fermentation occurs naturally on fine lees in order to preserve all of its aromatic potential. It is generally bottled in the springtime, after the harvest. A pale and brilliant colour, this white Beaujolais reveals scents of linden flower and roses. A note of stoned fruit on the palate, accompanied by a nice acidity gives this wine a very good, pleasant and refreshing balance.