Sustainable viticulture. Traditional hand picking. Fermentation in barrels used for two previous vintages, Use of indigenous yeast. Ageing in oak barrel used for two previous vintages, Traditional corks, Ageing on the lees, Elevage en barriques françaises. Sols argilo-calcaires.
Golden colour, pale, pale rosé highlights.
Complex, spice aromas, cinnamon aromas, nutmeg aromas, resin aromas, arômes de pâte d'amande.
Fresh, rich, full-bodied, round, structured body.
Seafood and shellfish, Fish dishes, White meat in a sauce, Grilled chitterling sausage, Hard cheeses
10° - 12°
Until 2045
No allergens identified
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