Organic viticulture. Fermentation in "demi-muid"used for one previous vintage, Fermentation in stainless steel vats, Use of indigenous yeast, Regular bâtonnage (stirring up the lees), Pressurage direct. Ageing in demi-muid (large wooden vat), Ageing in stainless steel vats.
Yellow colour, Brilliant.
Delicate, rose aromas, lime blossom aromas, camomile aromas, quince aromas, intense stewed fruit aromas, pear aromas.
Slight grapefruit hints, notes de fruits verts, aniseed hints, well-defined tannin, powerful body, long length.
For the aperitif, Cold starters, Seafood and shellfish
8° - 10°
No allergen detected