Traditional hand picking. Fermentation in wooden barrels, Pressing, Use of cultured yeast, Regular bâtonnage (stirring up the lees), Pressurage direct. Ageing in oak barrel, Blending, Light filtering, Ageing on the lees, Bouchon technique. Sols schisteux.
Yellow colour, bold.
Complex, intense, citrus aromas, vanilla aromas.
Generous, citrus hints, vanilla hints, round, mineral, good intensity, long length.
Seafood and shellfish, Shellfish, Grilled fish, White meats, Cheeses
11° - 12°
From 2021 to 2027
No allergens identified
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