| Vineyard management |
"Guyot double" pruning
Grass between the rows
Mechanical harvest |
| Green work |
Thinning out of the leaves on the late vines |
| Vinification |
One night maceration with the skin
Temperature control
Maturing on the lees during 2 months |
| Ageing |
3 months in stainless steel vats |
| Tasting notes |
Colour golden with green tints, fresh nose with
lemon and grapefruit tones, supple texture, good balance between acidity and alcohol
giving rise to fullness and roundness, long finish.
Ideal well chilled with fish, shell-fish, goat's cheese, or as an aperitif |
| Packaging |
75 cl bottle Cardboard of
12 bottles
|
