Sustainable viticulture. Mechanical harvesting. Total destemming, Use of cultured yeast, Malolactic fermentation, Regular bâtonnage (stirring up the lees), Débourbage. Ageing on the lees. Gneiss à deux micas.
Golden yellow colour, light.
White flowers aromas, tropical fruit aromas, arômes de minéral.
Fruity, delicate, tangy, round, mineral, light body.
Seafood and shellfish, Oysters, Moules marinières, Fish in a sauce, Grilled fish
8° - 10°
From 2021 to 2030
No allergen detected