Nose

fresh and fruity, with a hint of green apple

Palate

pleasantly spiced, vivaciously acidic

Growing Conditions

Gravelly, skeleton-rich alluvial soils containing diorite and quartz phyllite

Harvest

end of september

Winemaking

Delicate processing and crushing, controlledtemperature fermentation and ageing on fine lees in stainless steel tanks, no malolactic fermentation

Aging

5 years

Appearance

from greenish to pale yellow

Food Pairing

soft cheeses, fish-based appetizers, white meat fricassées, poached or grilled fish