Sustainable viticulture. Mechanical harvesting. Total destemming, Pressing, Traditional vinification, Regular bâtonnage (stirring up the lees), Débourbage. Ageing in temperature-controlled stainless steel vats, Ageing on the lees, Bouchon technique. Sols argilo-calcaires.
Straw yellow colour, pale, greenish-gold highlights.
Fresh, herbaceous, fennel aromas, florest floor aromas.
Fresh, intense, full-bodied, lemon hints, apple hints, subtle spice hints, slightly mineral, structured body, good intensity, long length.
For the aperitif, Tapas, Seafood and shellfish, Raw fish, Grilled fish
9° - 12°
No allergen detected