Organic viticulture. Traditional hand picking. Fermentation in clay amphorae, Temperature-controlled fermentation, Pressing, Destemming, Débourbage. Ageing in clay amphorae, Traditional corks, Ageing on the lees. Sols schisteux.
Yellow colour, pale, greenish yellow highlights.
Complex, generous, citrus aromas, arômes de minéral.
Refined, generous, silky, mineral, structured body, good length.
Shellfish, Crab, Fish with cream, White meat in a sauce
7° - 10°
From 2018 to 2023
No allergen detected