Straw yellow color with greenish overtones, intense and warm bouquet, full-bodied palate supported by a light acidity and a fine mineral character. Well-balanced and a velvety finish.
Alluvial clay, sand and rock.
The grapes are hand-harvested towards the end of August and beginning of September and gently whole-cluster pressed. The free-run juice is kept separate and allowed to cold settle prior to alcoholic fermentation. The young wine remains in tank on its lees, with periodical stirring until bottling.
lean hors-d'oeuvres and entrees, delicate soups, fish and cream cheese.