| Vinification |
Skin contact maceration; cold fermentation; maturing on its lees for 6 months. |
| À déguster avec |
Seafood, including oysters and prawns, shellfish (moules marinières), fish-based starters (marinated salmon, ceviche, Caribbean cod fritters, fish terrine), grilled fish, foreign foods (paella, Asian cuisine), cheeses including goat cheese, Comté and St. Félicien. |