Nose
refined scent of apple, pear, spicy notes, herbs
Palate
remarkable texture, full and persistent aftertaste, pleasantly acidic
Harvest
beginning of October
Winemaking
One part of the grapes ferments after a delicate crushing in Tonneaux barrels and the other part ferments direct on the skins in stainless steel tanks. After fermentation, the entire wine matures on the fine lees for 15 months in Tonneaux barrels followed by 9 months bottle aging.
Appearance
from green to pale yellow
Food Pairing
appetizers, boiled and fried fish, white meat, first courses with vegetables, ideal as an aperitif