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The vine was already being cultivated on the slopes of the UBY estate in the 19th century, on this distinctive soil of alluvium and tawny sands.
On the UBY Estate, the grapes are picked at night to preserve their aromas, and the vinification adapted to each grape variety, according to the expected final product.
The choice of vinification methods: Pellicular maceration prior to fermentation, cold storage of the must and low-temperature fermentation, guarantee the “Gascogne” (Gascony) hallmark.
Fresh notes of white peach and pear. The palate is full and delicate.
Serve chilled as an aperitif, with seafood, sushi, fish, white meat or cheese.