The Little White Root

The harvest takes place at night.

Direct pressing upon arrival in the cellar in the early morning then stabilization at very low temperature for at least 48 hours.

Alcoholic fermentation then takes place in concrete vats for 16 days.

The wines are finally aged on fine lees for several weeks.

The color is clear and bright, with pretty green highlights, which testify to its youth and freshness.

The nose is intense and complex, revealing fruity notes, followed by subtle citrus nuances.

On the palate, the attack is beautiful and ample. The aromas of the nose are in perfect harmony with the palate, with fruity and citrus notes that linger.

The acidity is well-marked, providing a pleasant liveliness. A lemony finish adds a touch of freshness.