GROWING PROCESS : Under an environmentally-friendly approach, growing techniques such as ploughing and keeping grassy areas next to the vine rows are preferred. These practices are intended to preserve fauna and flora, ensuring the land remains healthy. We select bunches to control yields then remove leaves to make sure every bunch receives maximum sunshine. Grapes harvested at night, from the end of august to the end of September.

WINEMAKING PROCESS : Grapes are pressed gently with pneumatic presses to keep the tannins in. The must is then settled to give a clear juice prior to alcoholic fermentation. Temperatures are kept at 16-18°C throughout alcoholic fermentation, which takes 10 to 14 days. Then, maturing on lees in vats with stirring. Tasting of the wines in December to determine the final blend and bottling.

TASTING : The colour is clear and brilliant. Complex and delicate nose. Beautiful acid attack, beautiful structure in the mouth with a finish on lemony notes.

TASTING TEMPERATURE : between 10 and 12° C. CELLARING : 2 years.

FOOD & WINE PAIRING : Creamy risotto with scallops, spiced chicken.