Wine making

Sustainable viticulture. Mechanical harvesting. Temperature-controlled fermentation in stainless steel vats, Use of cultured yeast, Traditional vinification, Pressurage direct. Fining, Light filtering, Ageing on the lees, Regular bâtonnage (stirring up the lees). Sols argileux, Sols argilo-calcaires.

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Appareance

Gold colour, limpid, golden highlights.

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Nose

Aromatic, persistent, generous citrus aromas.

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Palate

Elegant, powerful, round, rich tannin, smooth, slightly mineral, powerful body, good intensity, long length.

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Wine and food pairing

Seafood and shellfish, Norway lobster, Prawns à la plancha, Moules marinières, Goats cheese

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Serving temperature

10° - 12°

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Aging potential

From 2020 to 2023

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Allergens

No allergen detected

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