||The grapes are taken in small tubs to the presses, which are filled by gravity, without any pumping or other mechanical intervention.
||After pressing, the must is decanted for a few hours, then fermented in temperature-controlled barrels or vats (at 18 to 24°C). The wine is racked just once, before natural clarification during the course of the winter. The following spring, the wine is lightly filtered just before bottling, and the bottles are then aged in our cellars until released for sale.
||Fish, grilled, pan-fried or in sauce, red mullet, turbot, pike-perch, lobster, crab, and certain cheeses : comté, reblochon, fourme d'Ambert, or with dishes flavoured with oriental or Indian spices.