Clay and calcareous soils.
Grapes are hand-harvested.
The whole grapes are pressed.
Fermentation is done at low temperature in casks and in vats.
A part of the wine is aged in barrels on fine lees with regular stirrings.
Bottling is done by the end of spring which follows harvesting.
Color: straw yellow which is a characteristic of a good maturity of the grapes. Limpid and brilliant.
Nose: intense nose of white flesh fruits, floral (hawthorn) and mineral.
Palate: a lot of fatness, aromas of white peach, a good minerality, a hint of bitter almond which extends the palate in the final.
scampi marinated with mint, accompanied by green pea purée and spring onions with mint-flavoured liquorice