Sustainable viticulture. Vendanges manuelles et mécaniques. Total destemming, Use of cultured yeast, Regular bâtonnage (stirring up the lees), Débourbage. Ageing on the lees.
Golden colour, fine bead, greenish yellow highlights.
Fresh, fruity, slight pear aromas.
Fruity, generous, long length.
For the aperitif, Chocolate desserts, Fruit desserts, Red fruit desserts, Cream desserts
8° - 10°
No allergen detected