Floral notes, white peach, apricot.
Fat and fleshy with complex aromas. Olfactory notes of flowers and stone fruits.
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 with sorting table.
Low temperature fermentation. Ferments in stainless steel vats. 60% maceration on the skins.
Aging on thin lees (3 months). Cellaring: 2 to 3 years.
Seafood, fish or during the aperitif.