Harvest

Grapes are stored at a controlled temperature (near 2°C) and humidity for approximately 7 days; soft pressing of the whole grapes and subsequent fermentation in 500-liter tonneaux for approximately 30 days; batonnage (stirring) until spring.

Winemaking

The secondary fermentation takes place in September of the year following the harvest. Aging on the lees can last at least 48 months.

Secondary fermentation

The secondary fermentation takes place in September of the year following the harvest. Aging on the lees can last at least 48 months

Remuage

The remuage is done manually on pupitres, placing 21 positions. The remuage lasts approximately 40 days.

Tasting notes

The wine has a pale straw yellow color; the perlage is fine and persistent; the bouquet is intense with subtle hints of bread crust, honey, and white flowers. On the palate, the wine is savory, with good, fresh acidity, enveloping, and very persistent.

Combinations in the kitchen

Excellent as an aperitif, recommended with appetizers and first courses, or to accompany grilled fish and shellfish, it expresses its full character with baked fish

Service temperature

4°-6°C