Sustainable viticulture. Traditional hand picking. Fermentation in "foudres" (large oak vats), Use of cultured yeast, Malolactic fermentation, Pressurage direct, Seconde fermentation en bouteille. Ageing in foudre (large oak vat), Light filtering, Bottling by hand, Traditional corks. Sols argileux, Sols argilo-calcaires, Sols calcaires.
Golden yellow colour, deep, golden highlights.
Fruity, butter, generous flowers aromas, generous white flowers aromas, generous fresh fruit aromas, slight stone fruit aromas, arômes de fruits blancs.
For the aperitif, Caviar, Poultry, Sheeps cheese, Fruit desserts
Sulphites, Sulphur dioxide