Capitelles des Fermes Les Mûriers
35% Chardonnay, 35% Sauvignon, 30% Vermentino
Each varietal is vinified separately. The grapes are pressed and then their juice is left to settle and clari ed at low temperatures in a steel vat. Then fermentation is allowed to take place at a temperature of no more than 18 ̊C. Finally, the wine is aged on the lees and undergoes malolactic fermentation in steel until February/March.
This wine is a pale lemon, with green highlights. It has a complex nose with hints of citrus. On the palate the wine is fruity and the nish is light, of fresh fruit.