Pale lemon colour with green tints. Brims with pineapple, apricot, exotic fruits, grapegruit, citrus and mineral aromas and flavours. Good balance between acidity and roundness, structured and mouth-filling. Long on the finish.

with seafood, fishes, white meat and goat cheese. Drink now for full aromatic expression.

climate

Cool marine coastal climate, with mild weather and no dry season

soil

Clayey-siliceous brow resting on rocky limestone, silty-clayey soils on a deeper layer of clay enriched with ferrous particles

vinification

Manual selection of the harvest on a sorting conveyor at the cellar. Total crushing-destemming. Low temperature skin contact maceration. Pneumatic sequential pressurage. 2 to 6 months ageing on spent lees with stirring. Low dose fining and cooling treatment. Filtering on earth, then on plates during airtight bottling.