||Altitude: 180 m. a.s.l. Exposition: North-West
||Late harvest mid-October, hand harvested in small crates using dry ice to prevent oxidation.
||Soft crushing, few hours of skin contact, fermented in stainelss steel at 15 °C, aging sur lie.,
||12 months in stainless steel. 20% aged for the same amount of time in small oak barrels.
||With elaborated first courses, fish, white meat, vegetable soup.