Conversion to organic viticulture. Traditional hand picking. Use of sorting tables, Whole grapes, Fermentation in “demi-muid”used for one previous vintage, Malolactic fermentation, Regular bâtonnage (stirring up the lees). Ageing in oak barrel used for on previous vintage, Light filtering, Bottling by hand, Traditional cork stopper.
- Visual aspect : golden yellow colour with golden tints
- Nose : complex with tea, bergamot and roasted hazelnut aromas with tropical and dry fruits
- Mouth : Round, intense with a fresh and very elegant finish
For the aperitif, Seafood and shellfish, Fish in a sauce , White meats, Hard cheeses