Sustainable viticulture. Mechanical harvesting. Temperature-controlled fermentation, Pressing, Use of indigenous yeast, Regular bâtonnage (stirring up the lees), Débourbage. Ageing in oak barrel, Blending, Traditional corks, Ageing on the lees, Regular bâtonnage (stirring up the lees). Sols de galets, Sols schisteux.
Golden yellow colour.
Aromatic, oaky, flowers aromas, acacia aromas, apricot aromas, pineapple aromas, oak aromas.
Quiche lorraine, Tapas, Tapenade, Verrines, Firm cheeses
10° - 12°
From 2019 to 2029
No allergens identified
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