||From 15 to 20 °C (59 to 68 °F)
||After racking at low temperature, the wine ferments for 10 days in stainless steel tanks at temperatures ranging from 15 to 20 °C (59 to 68 °F). Neither yeasting nor malolactic fermentation is employed.
||The wine is matured on its fine lees for 5 months and is then vacuum -bottled (exclusively in darkly tinted bottles). Only high quality natural corks are used. The wine undergoes additional maturation for at least one month in the bottle before being offered for sale.
||Smoked fish, shellfish and white meats.