Pure and fruity nose on crushed apple and pear. Notes of lime and fresh herbs, beeswax and sweet spices.
Fleshy palate supported by a nice freshness. Long finish with fine almond flavours.
Bordeaux “à côt” short pruning and single Guyot. Ploughing and controlled grassing. Partial removal of leaves, depending on the plot.
Each manual and mechanical harvest, with sorting of the grapes in the vineyard, is subject to strict selection at the Château.
Direct, gentle pressing. Holding and cold settling. Slow fermentation in stainless-steel vats at 17°C.
Maturing on fine lees for 8 months.
Straw colour with brilliant reflections.
Aperitif, seafood, fish (sushi, tartar, grilled). Goat's cheese and pressed cheeses.