FOOD AND WINE PAIRINGVery harmonious as aperitif wine, you will naturally enjoy it with cheese. Thanks to its savory flavor, you will also appreciate it for an evening drink.
VINIFICATIONGrapes are harvested by end of August in the really early moning so as to preserve all the freshness of the fruit. After a gentle pressing the juice settles in a tank at cold temperature so as to enhance the varietal aromas. A short maturation for about two months on fine lees preserves the aromas (working on lees helps to bring some fat). Then the wine is aged two months in former barrels with “stirring” to give its roundness and its particularity. Sterile filtration before bottling.
TASTINGBright dress with green reflections. Pretty varietal expressions on hazelnut, candied lemon, yellow flowers and vanilla notes. Round mouth in attack, with a powerful final.