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.
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 2016 to 2022
No allergen detected