WINE-MAKING PROCESS:
white vinification, then fermentation (80% in stainless steel tanks, 20% in wood)
AGEING:
the wine rests in wood and is subject to batonnage for the first 6 months, in order to give structure and roundness. Once the still wine is ready, it is bottled with yeasts and liquer de tirage for the second fermentation to take place. The wine is then aged on lees and, once the perfect maturity is reached, it is disgorged.
COLOUR:
lightly laden with pink reflections.
AROMA:
raspberry and currant, with a slight background of ripe fruit
TASTE:
great freshness, finesse and elegance
PAIRING:
appetizers, white meat and fish
SERVING TEMPERATURE:
18°C.
