The pressed wine undergoes a 24-hour cold soak, then the temperature in the tank is raised and fermentation takes place without the use of artificial yeasts. The wine is fermented dry, racked once, aged on its lees, fined with bentonite, filtered and cold-stabilized. It has aromas of citrus fruit and freshly-cut herbs. On the palate, flavors of grapefruit and lime arrive, with a touch of citrus pith. It has medium-body and a crisp, mineraled finish. Adèle herself recommends it with truffled lentil soup, salmon tart or a mint and goat cheese omelet.