0,97 ha of vines aged from 30 to 60 years old in organic conversion
Clays and quartz on altered Gabbro rocks
100 % by hand and selective grapes
Yield : 26 hl/ ha – Vintage 2017
Alcoholic content: 13.5° by vol.
Pressing selection, Natural Settling – Uses of native yeast
Temperature control fermentation in underground glass vat
Underground glass vat with its lees during 43 months
Sulphites < 7g/hl
Light yellow color, bright with silver reflections. The nose is very aromatic and complex mixing both ripe white fruits and
white flowers with a hint of jasmine. The mouth combines fullness and freshness with a long finish and beautiful bitters.
Sea beam cooked a la plancha with eggplant puree, farm poultry with crayfish, fresh goat cheese
11 to 14°C
Idealy open the day before or decant one hour before before serving.
Drink from 4 to 15 years and more.