Certification : In conversion to “Organic Farming”
Vinification/aging : Mechanical harvesting. Long and gentle pressing (about 3h30) with separation of juices and separate vinification. Settling after 48 hours of cold stabilization (8°C). Yeasting with a neutral yeast. Fermentation in temperature-controlled stainless steel vats between 15 and 18°C for 3 weeks. Aging on fine lees with stirring if necessary. Racking and blending the following spring. Fining with bentonite (natural clay). Cellulose plate filtration and bottling after CO2 adjustment.
Taste and nose : Wine with a pale gold color presenting a beautiful fruity and supple attack. It is both refreshing with its citrus notes but also greedy with notes of yellow fruits. The minerality enriches the aromatic palette of this wine.
Food pairing : A harmonious and fresh cuvée, to be enjoyed with grilled fish, seafood and even as an aperitif.