The berries are pressed to extract the juice. This juice is then put into a vat where the alcoholic fermentation will take place . In order to extract a maximum of aromas, the temperature will be maintained between 16 and 18°C ​​throughout the alcoholic fermentation. This alcoholic fermentation lasts on average 15 days , followed by aging on lees for 15 days in order to provide richness and stability to the wine. Tasting: Pretty pale yellow color with green and transparent reflections, clear and bright. The frank nose expresses aromas of white fruits (pear, peach, apricot), associated with floral notes of daffodil and broom. The palate is fresh and sparkling on the attack, supple with good acidity and a balance that persists in the finish with fresh and fruity notes.