Description
Blend of different parcels 15 to 20 years old exposed to the south-east , south and to the north-west, elevation is 300-380 m
Alcoholic fermentation, with naturally present yeast, deliberately prolonged with controlled temperatures. Spontaneous malolactic fermentation occurs at the beginning of spring.
Matures 8 months on fines lees in steel vats to preserve freshness.
Palate: Harmonious to the palate distinguished by an exotic weave, compact with an elegant finish
Food/ Wine pairing: quenelle, white meat in sauce, grilled fish or fish in sauce, savory pies, chicken vol au vent, cheese
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