Elaboration: Freshly picked grapes are pressed. Then, we let the must settle. Its alcoholic fermentation will be conducted at a very low temperature (18° to 20°C) to keep the aromas typical of the variety. 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: Floral, complex and generous
Taste with: Aperitif, cold meats, fish and scallops, white meat, Brie or Camembert cheese, fruit tart

Alc. 11,5%