Terroir: Clay-limestone soil; Sustainable viticulture. Geographic location: Côte des Bar.
Mostly from harvest of 2016. Manual harvesting. High quality pneumatic pressing of grapes. Separate juices; temperature -controlled vats in inox. Malolactic fermentation. Tartaric stabilization. Slight filtration. Minimal dosage added of sulfites.
36 / 48 months of ageing in cellars.
To the nose: Open and delicate with dried fruit aromas. In the mouth: Sharp, fresh and voluptuous. A perfect match for Aperitif; Throughout an entire meal.