Wine making

Sustainable viticulture. Mechanical harvesting. Total destemming, Fermentation in oak barrels, Regular bâtonnage (stirring up the lees), Macération pré fermentaire à froid. Ageing in oak barrel, Ageing on the lees, Regular bâtonnage (stirring up the lees), Bouchon technique.

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Appareance

Yellow colour, pale, greenish yellow highlights.

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Nose

Aromatic, acacia aromas, apricot aromas, peach aromas, pear aromas, vanilla aromas, butter aromas.

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Palate

Deep, generous, rich, pineapple hints, pear hints, spice hints, round tannin, round, powerful body, strong intensity, long length.

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Wine and food pairing

Slab of salmon, White meats, Cheeses

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Serving temperature

10° - 11°

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Aging potential

From 2020 to 2025

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Allergens

No allergen detected

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