Sand, pebbles and clay over granite rock
1,80 ha of vines (from 32 to 81 years old)
100% by hand and selective grapes
Yield : 44hl / ha
Alcohol : 13° by vol.
Pressing selection, Natural Settling – Uses of native yeast
Temperature control fermentation in underground glass vat during 6 to 9 weeks
Underground glass vat with its lees during 6 months minimum.
Sulfites < 5g/hl
A beautiful clear yellow color with golden reflections. A rich and complex nose mixing ripe yellow fruits and milky notes, buttery and slightly lemony notes. An unctuous and structured mouth with a tense and very long finish.
Turbot steak a la plancha, Sot l’y laisse of poultry and grenaille potatoes. Tartar of sea bream with citrus fruits, soft-boiled eggs and salad of salicornia and Nantaise lettuce.
Idealy open the day before or decant one hour before before serving 11 to 14°C, drink from 4 to 15 years and more !