Sustainable viticulture. Traditional hand picking in several passes. Fermentation in oak barrels. Ageing in oak barrel, Traditional corks, Ageing on the lees, Regular bâtonnage (stirring up the lees). Sols argilo-calcaires.
Greenish-gold colour, limpid, greenish-gold highlights.
Subtle, acacia aromas, apricot aromas, lychee aromas.
Aromatic, generous, unctuous, round tannin, smooth tannin, structured body, good length.
Hot starters, Lobster, Scallop carpaccio, Fish in a white sauce, Panfried foie gras
10° - 12°
No allergen detected