A yellow straw colour with green reflections. A mineral, gourmet, and lemony nose. The mouth has a sharp attack, but nevertheless remains rich ample and oily.
A harvest that is done only in the morning without the aim of preserving freshness and avoiding any risk of oxidation. Draining of juices and refrigeration at 8 ° C and direct pressing.
Settling and vinification is done in stainless steel vat room equipped with double jacket allowing perfect temperature control. Fermentation between 14 and 18 ° C to preserve all pre-fermentation and fermentation aromas.
Settling and vinification is done in stainless steel vat room equipped with double jacket allowing perfect temperature control. Fermentation between 14 and 18 ° C to preserve all pre-fermentation and fermentation aromas.
This wine can be enjoyed perfectly as an aperitif, but also with salads, seafood, and shellfish, or simply with fish cooked on a plancha. It will also accompany goat or sheep cheeses.
Aging potential of 2 to 3 years.
Serve chilled 10-12°C.
Serve chilled 10-12°C.
