The grapes were harvested manually, each variety separately and carefully sorted at the winery. Viognier fermented in spontaneous fermentation in 225 liter barrels for 3 months, chardonnay and colombard fermented separately in stainless steel containers. The Vionia underwent partial melodic fermentation.
The varieties are 40% colombard, 30% Viognier and 30% Chardonnay
Aroma of white fruit, grapefruit and white peach seasoned with oregano and thyme with a fruity finish, fresh and crisp.