Wine making

Viticulture in the process of conversion. Vendanges nocturnes. Partial destemming, Temperature-controlled fermentation, Use of indigenous yeast, Regular bâtonnage (stirring up the lees), Pressurage direct. Light filtering. Sols argilo-calcaires.

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Appareance

Golden yellow colour, limpid, greenish yellow highlights.

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Nose

Complex, expressive, subtle white flowers aromas, subtle stone fruit aromas, slight toast aromas, arômes de brioche.

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Palate

Refined, delicate, buttery, subtle stone fruit hints, mirabelle plum hints, toast hints, slightly mineral, structured body, good length.

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Wine and food pairing

Prawns à la plancha, Sea urchins, Fillet of sole, Fish in a sauce, Goats cheese

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Serving temperature

11° - 13°

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Allergens

No allergen detected

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