Picpoul, Roussanne and Marsanne. Macerated on the skins for the duration of fermentation (~2 weeks). Amber in appearance. On the nose, aromas of nectarine and quince. On the palate: orange pith, mango and a touch of sage.
Picpoul, Roussanne and Marsanne. Macerated on the skins for the duration of fermentation (~2 weeks). Amber in appearance. On the nose, aromas of nectarine and quince. On the palate: orange pith, mango and a touch of sage.