Soils/exposure : Calcareous sediments dating from the Jurassic
Age of the vines : thirty years
Yield : 65hl/ha
Certification : Organic Agriculture since 2014
Vinification/aging : After static settling at low temperature, this wine ferments between 15 and 20°C in stainless steel vats for around ten days. No yeast addition or malolactic fermentation, but aging of the wine on its fine lees for 4 months. Bottling (exclusively heavy tinted bottles) under vacuum. Use of natural corks. Minimum aging of one month.
Taste and nose : Smells and aromas of yellow fruits (vineyard peach, mango, etc.). On the palate, this fruity wine is fat and round with a slightly bitter finish (grapefruit seed) bringing all its complexity.
Food pairing : Seafood, goat cheese, fish in sauce or simply as an aperitif.