||White still sweet aromatic
|Composition of the land
||Calcareous soils of soils created by deposits of marine origin.
||Picked into small packing cases, they were first lightly crushed before pressing and then remained in the press for a brief period to favor the absorption of the aromas by the must. A clean must was obtained by a natural static settling which eliminated the impurities. The fermentation then began, which went forward until 5° of alcohol were reached and was interrupted by refrigerating the must. The final phase consisted of the fining, the filtration, and the bottling of the finished wine.
||Fresh fruit (excellent with strawberries, peaches, and berry fruit in an infusion), fruitcake, cookies and sweet biscuits or other types of dry pastry.