Place of Origin: France
Elaboration: Freshly picked grapes macerate in vats at a very low temperature during 12 to 36 hours before they are slowly pressed. The alcoholic fermentation starts after the must has settled, at a very low temperature (18°C) respecting primary aromas such as the thiols of the Sauvignon blanc. The wine is then kept 6 months in vats on fine lees in order to bring it structure and complexity. The bottling is done with all respects to the wine, with a slight filtration and nitrogen inerting.
Tasting: Slight citrus fruit notes, vivid and intense
Taste with: Aperitif, vegetable salad, shellfish and seafood or Comté cheese