These grapes were handpicked late-October, crushed, destemmed and pressed into stainless steel tanks. Fermentation took place over 12 days with selected yeast. The wine was kept on lees contact for one month. Finally, after five months the wine was racked and stabilized (protein and tartrate) and prepared for bottling. This Pinot Blanc shows delicate aromas of apples, limes, hazelnut, fresh herbs and hints of lemongrass