Soils/exposure : Assembly of plots (16ha) Clay-limestone and Kimmeridgian marls “white lands”. The main exposure is south, south-east.
Age of the vines : 35 years
Yield : 60 hl/ha
Certification : HVE
Vinification/aging : After the harvest, the grapes are de-stemmed 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 racking. It is then fined with bentonite, followed by a light filtration before bottling.
Taste and nose : Fruity aromas (exotic fruits, passion fruit, grapefruit, lychee, mango, citrus). Smoky aromas: “flint”, mineral notes. Floral aromas: white flowers, acacia, blackcurrant bud.
Food pairing : It is perfect as an aperitif and goes wonderfully with shellfish, fish in sauce or grilled, white meat, roast poultry and cheese.