Type of grape: CHARDONNAY, VERMENTINO, VIOGNIER, GEWURSTRAMINER, MACABEU, SAUVIGNON
Terroir: Calcareous-clayey soil
Wine making process: Grapes are harvested mid-September at night, to preserve all the freshness of the fruit. The fermentation takes place at a low temperature. Some of it is aged in barrels, while the rest is aged in tanks on fine lees with “stirring” involved to give the wine its roundness and its particularity. Then the wine is blended before the bottling.
Eye: A nice light gold colour.
Nose: Fine and elegant nose, with subtle notes of citrus confit, evolving towards Williams pear and curry aromas, with hints of vanilla.
Mouth: Long and expressive with a nice complexity between mellowness and freshness. Mango and flinty notes.
Food and wine pairing: A white of gastronomy, long and persistent that will seduce you with the finest dishes (lobster, foie gras, truffles…)
Alc/Vol: 13 % Serving temperature: 10°C – 12 °C
It will hold its flavours and aromas for 3 to 4 years.