Sustainable viticulture. Mechanical harvesting. Total destemming, Temperature-controlled fermentation in stainless steel vats, Fermentation in Epoxy-resin-lined-cement vats, Use of indigenous yeast, Traditional vinification. Ageing in epoxy-resin-lined cement vats, Ageing on the lees, Bouchon technique en liège, Elevage en cuve Ciment.
Greenish-gold colour, crystal clear, golden highlights.
Complex, mineral, hawthorn blossom aromas, lime blossom aromas, citrus aromas, pineapple aromas, melon aromas, liquorice aromas, pebbles aromas, gunflint aromas, beeswax aromas, butter aromas, milk caramel aromas.
Refined, delicate, full-bodied, hawthorn blossom overtones, gunflint hints, smooth, very mineral, structured body, strong intensity, long length, butter hints.
Wine and food pairing
Seafood and shellfish, Norway lobster, White meat in a sauce, Poultry, Hard cheeses
12° - 14°
From 2014 to 2018