Vinification/aging : Direct pressing followed by cold settling (below 4°) for 5 days. Alcoholic fermentation for 15 days and vinification by terroir until blending. Aged in temperature-controlled stainless steel vats. Botteling from April.
Taste and nose : Pale yellow wine. Nose with notes of exotic fruits (mango, passion fruit…), citrus fruits (orange) and slightly mineral. Nice attack on the palate, round, ample, fruity and finale on flinty notes, revealing the flint clay (ferruginous) terroir of Saint Andelain. Lightweight bitterness bringing complexity to the wine and beautiful aromatic persistence.
Food pairing : This wine will go well as an aperitif with Crottins de Chavignol, shellfish and seafood, as a dish either with fishin Hollandaise sauce or white meats with cream.