| Type |
Blanc vin doux naturel sucré aromatique |
| Climat |
Altitude: 300 m. a.s.l. Exposure: South, East, West, North. |
| Composition du sol |
Substrate of clay, calcareous marl, blue marl and tuff. |
| Nombre de plantes par hectare |
4800 |
| Vinification |
Short maceration in press at 20 °C. Fermentation 7 days in steel tanks at a controlled temperature. |
| Affinage |
15 days in steel tanks on fine lees with periodic bàtonnage, 1 month in the bottle. |
| À déguster avec |
Ideal for dessert, especially dry pastries, hazelnut cake and fresh fruit. Nice as an aperitif at all times of the day. You should dare and have it with cold cuts, cheese and savoury pies. |