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The soil is composed of clay and sand, rich in limestone. The vineyards are situated between 280 and 400m above sea level. The vines are grown in rows, using the guyot method.
Manual harvest beginning early September. Fermentation takes place in steel tanks, then the wine sits on the lees for almost 1 year. Unfiltered.
Grassy, yellow flowers and stone fruits notes. Well structured, fruity and long dry finish. Serve at 12°C. Ideal with appetizers, fish, white meat, and perfumed and structured dishes.