Description
Terroir: Chalky subsoil, sandy and clay-limestone land
Vine care: Natural grass cover and tillage
Vinification: Manual harvest in wooden crates, harvest sorting table before vatting using a conveyor belt.
Fermentation in stainless steel vat at 16°C to 22°C to draw out the most possible aromas and richness. Fermentation finished at 24°C.
Vatting for 8 to 10 days, aging in stainless steel and wooden vats on fine sulfur-free lees for 3 to 4 months to maintain the wine’s full freshness.
Pairing
Poultry, red meat, cold cuts, cheese…
