| Vinification |
After a slow direct pressing and almost no re-draining, with decantation on the drained juice, the must is put directly into small vats where fermentation takes place naturally for more than 20 months, without exogenous yeasts or oenological products except for a little volcanic sulphur. |
| Pairing |
Ideal with cooked fish (American monkfish, Loire pike), white meat, cheese (Beafort, Comté), goat's cheese. |