Winemaking

In the cellar the vinification evolves in full respect of the variety’s unique characteristics. Upon arrival of the grapes, the skins remain in contact with the juice for 24 hours at low temperature before being pressed and clarified. The clean juice is transferred to stainless steel tank for alcoholic fermentation at controlled temperature around 15⁰C. Neva is aged for several months on fine lees into stainless steel vats with regular batonnage before being bottled.

Bright straw yellow in color. The nose is bursting with fruit-forward aromas of ripe melon and green apple elevated by delicate notes of fresh fennel and white wildflowers; the "bouquet" is completed by fresh citrus notes, lime zest and a mineral hint of wet stone. The wine is well-balanced and light-bodied, with a salty sensation lingering at the finish and a fine touch of grapefruit and honey notes.