Soils/exposure : 80% flint and clay, 20% Kimmeridgian marls
Age of the vines : 20 years
Yield : 55 hl/ha
Certification : Terra Vitis label and in conversion to ‘organic farming’
Vinification/aging : Slow pressing of 2 hours. Settling for 12-6 p.m. Fermentation between 15-18° in stainless steel vats. Aging on lees until bottling.
Taste and nose : Color: White gold color, silver reflections. Nose: nice intensity on the first nose, on candied citrus zest, dried apricots, almond and acacia honey. Allowed to breathe, spicy notes of white pepper, herbs, lime and a freshness on yuzu and bergamot. Taste: the attack is supple, the register of candied citrus recalls the nose. Nice volume, on a tangy edge, and aromas of lime.
Food pairing : Oysters, seafood and shellfish, fish bread, goats cheese, fish in white butter sauce, asparagus…