Nose
intense, with nettle and blackcurrant scents
Palate
dry, rounded, typical
Growing Conditions
Hot, fertile, very deep alluvial soils with porphyritic sediment
Harvest
mid september
Winemaking
Delicate processing and crushing, controlledtemperature fermentation and ageing on fine lees in stainless steel tanks, no malolactic fermentation
Aging
5 years
Appearance
greenish yellow
Food Pairing
asparagus, snails, poached or grilled fish, ideal as an aperitif