Nose
This dry white Bordeaux reveals fruity aromatics with citrus fruit coming to the fore.
Palate
Both dense and fresh. The fruit merges subtly and harmoniously with the notes of oak.
Winemaking
A first sorting of the fruit is done in the vines. The whole of the crop is picked using small crates. All the grapes are pressed in a pneumatic press for around two hours. Settling of the juices at low temperature over 24 hours. Cold stabulation for 6 to 8 days. Alcoholic fermentation between 15°C and 18°C for about 15 days. Ageing on the fine lees for 8 to 10 months with bâtonnage once or twice a week. This wine undergoes no pumping or filtering until it is bottled: the whole of the vinification and ageing processes are carried out using gravity-flow.
Appearance
Yellow-gold. Clear and bright.
Food Pairing
Fish & seafood
Starter: Arcachon oysters
Main course: Shad grilled on vine shoots
