Wine making: The grapes are hand picked and hand sorted. Gentle pressing of whole bunches follows, using a pneumatic press followed by strict static sedimentation (débourbage), where only gross impurities are removed. This helps the extraction of the natural riches of grapes and terroir while preserving purity.

The must is then put into oak casks (50% new).

Alcoholic fermentation takes place at cellar temperature via natural yeast from the terroir, lasting several weeks. The wine is then matured traditionally for 14 months without any racking (no change of cask). It is during this period that it gently gains in structure and complexity with the help of periodic "bâtonnage" (stirring-up of lees), malolactic fermentation (natural degradation of the acids) and the exchanges with the barrels (olfactive and oxido-reductive exchanges).

Light filtration before bottling. 

Tasting notes: Fine pale gold yellow colour. Hints of vanilla, spices and toasted almonds on the nose, it develops a nice fruity-floral medley with nuances of white peach. The wine has lovely length on the palate, mouth filling and a well-balanced mineral build.

Serving suggestions: Goes very well with fish and crustaceans, as well as white meats and poultry in creamy sauces; also strong cheeses including blue cheese. Serve at 12°C.

Cellaring potential: Enjoy now or keep for 5 to 10 years.

Alcohol: 12.5 % VOL 

Single bottles, multiple bottles or complete boxes (6 bottles) can be ordered. 

Product Code: 10141/14