|ABV (Alcohol By Volume)||12.5%|
|Bottle Size||75 cl|
|Type of Soil||Clay, of fluviatile and alluvial origin|
The grapes are carefully pressed immediately when they arrive at the cellar. The must is then cooled to 10°C and settles to be naturally clarified before the alcoholic fermentation.
Once the must is clear, selected yeast is inoculated and the fermentation temperature is controlled between 16-18°C.
A dry white wine, with a medium straw-yellow color. It has the fine, elegant aromas of apple and pear that are characteristic of the variety and a backbone of acidity that keeps it attractively fresh and nicely structured.
Vegetable hors d’oeuvres and white meat dishes. It also pairs nicely with baked or grilled fish.