Sustainable viticulture. Traditional hand picking. Fermentation in wooden barrel used for one previous vintage, Use of indigenous yeast, Regular bâtonnage (stirring up the lees), Pressurage direct. Ageing in oak barrel, Ageing on the lees, Regular bâtonnage (stirring up the lees). Sols granitiques.
Yellow colour, brilliant, golden highlights.
Generous, butter, apricot aromas, pear aromas, arômes de fruits jaunes, butter aromas.
Complex, rich, apricot hints, pear hints, mineral, structured body, good intensity, long length, notes de brioche.
Fillet of sole, Slab of salmon, Fish in a white sauce, White meat in a sauce
No allergen detected