Winemaking process: First fermentation of 10 days after the hand-picked harvest. Yeasting at two third of the malolactic fermentation. The wines stay on lies until february before filtration and blending (50% of max 3 years old reserve wines). Then aged on slats for 3 years to get the best expression of the aromas.
Appearance: Gold golden color with crystalline golden highlights, limpid and brilliant.
Aroma: Pleasant nose on scents of butter and brioche
Palate: Fruity and delicate on a touch of fat and a beautiful aromatic complexity.
Pairing: Aperitif or gourmet meal