Sustainable viticulture. Mechanical harvesting. Total destemming, Temperature-controlled fermentation, Pressing, Regular bâtonnage (stirring up the lees). Light filtering, Ageing on the lees, Regular bâtonnage (stirring up the lees), Bouchon technique.
Straw yellow colour, Brilliant, golden highlights.
Fruity, intense, acacia aromas, fruit aromas, almond aromas.
Aromatic, intense, tangy, acacia overtones, white flowers overtones, round, structured body, good intensity, good length.
For the aperitif, Fish dishes, White meats, Bouillabaisse, Scallop carpaccio
10° - 12°
No allergen detected