Production surface area 2 hectares Average age of vines: 30 years old Planting concentration: 3,300 to 4,000 vines / hectare Pruning technique: Cordon Yield: 15 hectolitres / hectare Harvest Manual in small crates. First grape assessment on vine. Harvest kept in a cold room. Direct pressing of whole bunches. Harvest dates, 23 and 24 August 2018.
Plot vinified separately in thermo-regulated stainless steel vats. Cold stabilisation, settling and alcoholic fermentation initiated at 16° to 18°C.
For 9 months in 500 litre barrels.
Pale yellow colour. Expressive nose with slightly buttery, brioche notes. Strong, vibrant attack with fine structure on the palate. Ideal served with grilled fish, white meat, or quite simply as an aperitif. Serve at 11° to 14°C.