Viticulture in the process of conversion. Traditional hand picking into small crates. Regular bâtonnage (stirring up the lees), Pressurage direct. Ageing on the lees, Bouchon technique.
Golden colour, Brilliant.
Aromatic, fine, honeysuckle aromas, white flowers aromas, fresh fruit aromas.
Fresh, rich, full-bodied, mineral, good intensity, long length.
Fish terrine, Seafood and shellfish, Fish dishes, Goats cheese, Cooked pressed cheeses, Cold starters
8° - 12°
No allergen detected