This dry white Bordeaux reveals fruity aromatics with citrus fruit coming to the fore.


Both dense and fresh. The fruit merges subtly and harmoniously with the notes of oak.


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.


Yellow-gold. Clear and bright.

Food Pairing

Fish & seafood

Starter: Arcachon oysters

Main course: Shad grilled on vine shoots