Converting to organic growing. 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, Blending, Bottling by hand, Bouchon technique en liège. Sols argilo-calcaires.
Straw yellow colour.
Fresh, generous, apricot aromas, cooked fruit aromas.
Complex, generous, tangy, stone fruit hints, toast hints, smooth, mineral, structured body, good intensity, long length, notes de brioche.
Asperges, Verrines, Seafood and shellfish, Fromage frais
10° - 13°
Sulphites, Sulphur dioxide