Floral nose, grapefruit notes, exotic fruits.
Sweet and luscious in mouth, lemony notes,
& beautiful freshness, persistent finish slightly
Manual harvest from 12th to 14th of September 2019.
After manual harvesting, musts from the white grapes are obtained by direct pressing of the whole harvest. Then after cold settling in stainless steel tanks, the fermentation takes place in 400L oak casks (15% new barrels).
On fine lees in barrels during 6 months with stirring (“batonnage”). No malolactic fermentation
To drink as an aperitif or with cooked fishes (pikeperch with white butter, scallops) or goat cheese.