| Soil composition |
“Fine deposits”, deep soil with little skeleton. |
| Vinification |
Before the grapes are harvested by hand, they are vinified with soft pressing and fermented at controlled temperature of 15-16 °C. Then It follows the period of refinement in stainless steel tanks with «bâtonnage» interventions and the secondary fermentation in the bottle which is expected at the end of winter. |
| Ageing |
The period of aging on lees is never less than 36 months. Finally, the bottles stay in the winery for some months before being commercialized. |
| Pairing |
It is a pleasant and austere aperitif, its strong personality allows it to accompany dishes of a certain commitment as stuffed eel, salmon tartare, monkfish au gratin. |