| Harvest |
The whole grape is put into the pneumatic press, where the pressing is done in a gentle and slow manner in order to obtain a clear juice of the highest quality. |
| Vinification |
Grapes are pneumatically pressed. |
| Ageing |
This juice is then put in to barrels of 2,000 litres where it stays for between 8 and 12 months, during which it will undergo fermentation and a period of resting on lees. |
| Pairing |
It is better suited to refined dishes, such as firm-textured saltwater fish with traditional French sauces, coquilles Saint-Jacques, lightly seared foie gras, poultry or veal escalope in cream sauce, with various cheeses. |