Integrated cultivation. Traditional hand picking. Temperature-controlled fermentation in stainless steel vats, Pressing, Malolactic fermentation. Ageing in "foudre" (large oak vat), Ageing in temperature-controlled stainless steel vats, Bouchon technique en liège. Sols argilo-calcaires.
Golden yellow colour, fine bead.
Complex, buttery, notes de fruits secs, notes de fruits blancs, slightly mineral, good length. Le passage en foudre et la durée de l'élevage amplifient complexité et longueur en bouche.
8° - 11°
Sulphites, Sulphur dioxide