Menu
Soil: Calcareous marls from Ensérune oppidum and river sediments.
Maceration on the skins for 3 weeks, fermentation by indigenous yeasts, partial MLF (Malolactic Fermentation), aging on the lees in dolium and amphorae with partial aging in chestnut wood
barrels.
Golden orange notes. Nose of candied orange, balsamic. Freshness, with good acidity. Mouth on lemon zest.
Great pairing with spicy cuisine, curries and tagines. Poultry, pork or veal dishes, grilled, roasted. Very good with hard cheeses: comté, parmiggiano, salers, mimolette.
Best served at 8/10°C.