Very harmonious nose evoking apricot jam, litchi, white fleshed fruit and honey.
Well-structured palate, fat and freshness combine with much elegance. Mineral on the finish.
Deep gravelly soil from the Pyrenees, sometimes on a chalky- clay subsoil - Rootstock: 1103 P / 5 BB / FERCAL / GRAVEZAC - Plantation density: 6.950 rootstocks per hectare - Pruning: Double Guyot
Filtration before bottling.
- 7 to 10 days of alcoholic fermentation in barrels - Temperature control - Fermentation temperature: 20-25 °C max - Barrels of 2 and 3 wines during 8 to 9 months. Stirring once per week, and at the end every 15 days. - Bonding: bentonite.
Aperitif with green olive tapenade, pan-fried scallops, grilled fish or cave-aged cheese.