intense, pleasantly aromatic, mineral, bouquet with scents of exotic fruits and muscat notes


dry, fresh, mineral, vivaciously acidic

Growing Conditions

Gravelly, skeleton-rich and shallow alluvial soils containing diorite


The grapes are picked exclusively by hand. After a short period of contact with the skins, the delicate crushing of the grapes follows. Controlled temperature fermentation and aging for 10 months on the fine lees takes place partly in in stainless steel tanks, partly in large wood barrels.


6-8 years


from yellow to straw yellow

Food Pairing

light appetizers, soups, poached and grilled fish, ideal as an aperitif