Colombard Bright, fresh, and floral, this is a very pleasant wine that is more balanced than the acidic citrus fruit bombs that are typically found in Southwest France. Harvested at night, the grapes undergo a modern winemaking process. 24 hours of skin contact. The intense fruit aromas come from the specific method used to extract all of the fruit flavors from the lees. For 40 days the juice is kept at a 32°F temperature then the extracted clear juice contains all of the fruit specs of the grapes. The resulting wine is matured on its fine lies at 28°F until bottling.