Sustainable viticulture. Traditional hand picking. Fermentation in wooden barrels, Fermentation in new wooden barel, Regular bâtonnage (stirring up the lees). Ageing in oak barrel, Ageing in new oak barrel, Ageing on the lees, Regular bâtonnage (stirring up the lees). Sols argilo-graveleux, Sols siliceux (sables, graviers...).
Golden yellow colour, brilliant.
Fruity, balanced, generous citrus aromas, lemon aromas, grapefruit aromas, aniseed aromas, vanilla aromas, pine aromas, arômes de minéral, cream aromas, arômes de pâte d'amande.
Refined, rich, structured body, good intensity, long length.
For the aperitif, Fish dishes, Seafood and shellfish, White meats, Cheeses
10° - 12°
From 2020 to 2030
No allergen detected