Winemaking process: Manual harvesting, skin maceration, single pressing, cold liquid stalling and decanting for 5 days by cold. Fermentation with temperature control at 16°C. Conservation on fine lees during the winter following the harvest.
Appearance: This wine has a beautiful light and shiny yellow colour.
Aroma: The bouquet of this wine suggests subtle muscat, fruits and a hint of lime tree and camomille.
Palate:The attack of this wine has a refreshing acidity and a supple taste, which gives it a good balance and some depth.
Pairing: Seafoods, vegan dishes, pastry, firm and semi-firm cheeses