Nose

Floral notes, white peach, apricot.

Palate

Fat and fleshy with complex aromas. Olfactory notes of flowers and stone fruits.

Growing Conditions

Ploughing on 2/3 of the area. Thining out of the grapes if necessary. Sustained agriculture. Clay and silt soil with a Red Gravels’ subsoil.

Harvest

Harvest with sorting table.

Winemaking

Low temperature fermentation. Ferments in stainless steel vats. 60% maceration on the skins.

Aging

Aging on thin lees (3 months). Cellaring: 2 to 3 years.

Appearance

Golden colour.

Food Pairing

Seafood, fish or during the aperitif.