Sustainable viticulture. Temperature-controlled fermentation in stainless steel vats, Malolactic fermentation. Ageing on the lees, Bouchon technique en liège. Sols granitiques.
Gold colour, limpid.
Aromatic, fresh, citrus aromas.
Well-balanced, citrus hints, round, structured body.
For the aperitif, Burgundy style snails, Seafood and shellfish, Fish dishes, White meats
11° - 12°
From 2020 to 2025
Sulphites, Sulphur dioxide