Wine making

Sustainable viticulture. Use of sorting tables, Total destemming, Fermentation in oak barrels used for two previous vintages, Wine making using ancestral method. Ageing in oak barrel used for two previous vintages, Light filtering, Ageing on the lees, Regular bâtonnage (stirring up the lees), Bouchon technique.

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Appareance

Golden yellow colour, pale, greenish-gold highlights.

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Nose

Aromatic, mineral, slight hawthorn blossom aromas, generous white flowers aromas, intense apple aromas, subtle toasted almonds aromas, beeswax aromas, generous butter aromas.

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Palate

Well-balanced, rich, buttery, generous apple hints, toast hints, subtle oak hints, round, mineral, structured body, good intensity, long length.

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Wine and food pairing

Fish in a sauce, White meat in a sauce, Chicken, Frogs legs, Goats cheese

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Serving temperature

10° - 14°

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Aging potential

From 2016 to 2020

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