Conventional viticulture. Mechanical harvesting. Total destemming, Temperature-controlled fermentation, Regular bâtonnage (stirring up the lees). Ageing in temperature-controlled stainless steel vats, Ageing on the lees, Regular bâtonnage (stirring up the lees).
Yellow colour, pale, golden highlights.
Fruity, quince aromas, tropical fruit aromas, arômes de fruits jaunes.
Complex, rich, round, long length.
For the aperitif, Seafood and shellfish, Lobster, Scallop carpaccio, Fish in a sauce
10° - 12°
From 2019 to 2022
No allergen detected