Certification : In conversion to “Organic Farming”
Vinification/aging : Manual harvest in 25 kg crates. Vinification: long and gentle pressing (about 3h30) with separation of the juices and separate vinification. Settling after 48 hours of cold stabilization (8°C). Yeasting with a neutral yeast which does not provide any artificial aroma, just those present naturally in the grapes. Fermentation in barrels (Stockinger) of 20 Hl thermoregulated between 15 and 18°C for 3 weeks. Aging for 1 year on fine lees with stirring if necessary. Racking and blending the following spring. Fining with bentonite (natural clay). Filtration with cellulose plates and bottling after CO2 adjustment.
Taste and nose : Its sunny and limestone terroir gives it notes of very ripe fruit (white peaches, juicy pears) and minerality. The palate is rich and balanced with a nice fine attack and a very nice very saline length due to its mineral side.
Food pairing : Wine that goes well with seafood, shellfish and more elaborate seafood dishes.