5 ha - Clay-limestone soils Short pruning, Cordon de royat.
Gentle, progressive pressing, selection of juices. Fermentation in temperature-controlled stainless steel vats at 12°C.
Aged on lees for 6 months with bâttonage. 50% barrels/50% vats. Racking, blending and ageing for 6 months in concrete vats.
Enchanting floral and fruity nose with citrus and bergamot notes. Ample, greedy palate with a refreshing, invigorating attack. Slight toasted/grilled aroma on the finish. Balanced and fruity.