Each parcel is vinified separately. The grapes are destemmed prior to skin contact or direct pressing, and fermentation is maintained between 15°C and 18°C to preserve fresh fruit aromas. Wines from both terroirs are blended after fermentation and then aged in stainless-steel vats. Bottling takes place during winter and spring.

Pale yellow in colour with green highlights, the wine displays aromas and flavours of exotic fruits, mango, and cut hay. Serve well chilled, on its own or with fish, shellfish, Asian cuisine, or cheeses.