Golden colour. Quince on the nose, highlighted by some dried apricots tones.
South / southeast facing slopes, on deep chalky soils with clay top soil.
The fermentation is carried out in oak barrels, with lees stirring. The wine is then allowed to rest in these barrels for 4 years without topping up.
It will suit lots of different occasions. Pour it during a ‘Cocktail buffet’ where it will charm all your guests. It will also be at ease with fish dishes, especially if prepared with a sweet and sour sauce. In the afternoon, it can be served with fruit tarts (apricot, strawberry, raspberry), as well as with fresh fruits.
This wine is only produced in very few vintages. Keep you bottles in a cool place as no sulphur was added into this wine, making it more sensitive to heat.
Cool it down before pouring it into a carafe for maximum enjoyment.