Organic viticulture. Traditional hand picking into small crates. Whole grapes, Temperature-controlled fermentation in stainless steel vats, Pressing, Use of indigenous yeast, Mutage sur jus. Blending, Bouchon technique en liège. Sols schisteux.
Aromatic, powerful, generous quince aromas, powerful peach aromas, slight pear aromas.
Vibrant, generous, long length.
For the aperitif, Prawns à la plancha, Foie gras, Blue cheeses, Ice creams and sorbets
From 2023 to 2029
No allergens identified
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