Wine making

Sustainable viticulture. Traditional hand picking. Fermentation in stainless steel vats. Ageing in oak barrel, Blending, Light filtering, Traditional corks, Ageing on the lees.

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Appareance

Yellow colour, bold, golden yellow highlights.

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Nose

Balanced, typé, hazelnut aromas, walnuts aromas.

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Palate

Distinguished, light, smooth, powerful body, long length.

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Wine and food pairing

Burgundy style snails, Fish terrine, Prawns à la plancha, Seafood and shellfish, Norway lobster

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Serving temperature

12° - 14°

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Aging potential

From 2018 to 2023

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