Manual harvesting with selection of grapes at the beginning of October. Destalking, crushing and soft pressing. Selection of the different portions of must, static clarification, thermo-controlled in fermentation for around 20 days at 15- 16°C. Aged sur lies and weekly bâtonnage for around three months. Bottle the year following the grape harvest.
Appetizers, savoury meat or fish first courses, light fish broth, white meats roast, second courses with fish, semiseasoned cheese.
Bright cerry, colour and fragrance remind of crunchy cherries, accompanied by delicate hints of freesia and carcadè. Round and full sip, enlivened by a pleasant acidity.