Menu
Yield: 40 Hl/Ha
Soil: pebble stones, clay and chalk slopes covered with marine fossils
Age of the vines: 20 years
Each parcel is fermented separately. Skin maceration after de-stemming, fermentation at 16°C during three weeks. One month of aging on lees with stirring.
Shiny golden yellow color. Complex and generous, the nose evokes white flowers. The smooth mouth is elegant with a touch of pear and exotic fruits. Subtle perfumes of fresh almonds gives a remarkable and persistent finish.
It could compliment to perfection some « beignets de fleurs d’aubergine au safran”. Very good with fish or a goat cheese, or just as an aperitif…