Wine making
Sustainable viticulture. Vendanges manuelles et mécaniques. Total destemming, Temperature-controlled fermentation in stainless steel vats, Temperature-controlled fermentation, Use of indigenous yeast, Macération pré fermentaire à froid. Ageing in epoxy-resin-lined cement vats, Ageing on the lees, Bouchon technique en liège.
Appareance
Greenish-gold colour, bold, golden highlights.
Nose
Generous, balanced, hawthorn blossom aromas, wild rose aromas, lime blossom aromas, green tea aromas, apricot aromas, citrus aromas, peach aromas, liquorice aromas, resin aromas, iodine aromas, milk aromas.
Palate
Well-balanced, plentiful, unctuous, hawthorn blossom overtones, lime blossom overtones, green tea hints, apricot hints, flint hints, fresh tannin, round, slightly mineral, powerful body, good intensity, long length, milk hints.
Wine and food pairing
Lobster, Fish with cream, White meat in a sauce, Poultry, Asian dishes
Serving temperature
12° - 14°
Aging potential
From 2013 to 2018