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