Color: Gold with light green reflections. Nose: Aromas of white flowers, slightly honeyed. Elegant minerality.
Light smoky note of vine shoot, spices and white fruits. Palate: Structured, balanced.
Soil of the Upper Bathonian, white marl and limestone.
Vinification / Aging:
Manual harvest. Sorted and destemmed.
After light pressing for around 4 hours, alcoholic fermentation in oak barrels at around 20 °.
Aging in oak barrels (10% new barrels) for 6 to 8 months.
Food / wine pairing:
Foie gras, crustaceans (lobster, lobster).
Serving temperature: 10 ° / 12 °