Manual in small boxes. Sorting the grapes on foot. Isolated harvest in a cold room before pressing. Juices vatted between 6 and 9°. Selection of juices A for the cuvée.
In thermo-regulated stainless steel tanks with cold management. Funnel at 1020 and end of fermentation in barrels.
Maturing in oak barrels of 500 L Boutes and 225 L Chassin.
A nice feeling of freshness with a mouth where floral and citrus notes mingle. The tension present throughout the tasting is accompanied by a round and delicate finish. We recommend a tasting on a white-fleshed fish tartare with citrus zest.