Vinification/aging : After the manual and traditional harvest, the grapes are destemmed and directly pressed. The juice is then statically decanted by cooling for 24 hours, then vinified in thermo-regulated vats whose alcoholic fermentation temperature is between 18 and 20°C. Ageing: the wine is aged on fine lees until March. It is then fined with bentonite and then lightly filtered. The bottling of Pouilly-sur-Loire is generally carried out in March.
Taste and nose : It is a fresh and fruity white wine, with aromas of hazelnut, walnut, honey, dried apples, apricots and yellow peaches.
Food pairing : It goes perfectly with all shellfish, fish, cheeses, charcuterie and will also seduce you as an aperitif.