Pale yellow colour with golden tinge. Citrus fruit nose, highlighted by some hints of hazelnut. The mouth feel is rich, powerful, with a very long finish that will entice you sample a second glass to appreciate its complexity.
South / southeast facing slopes, on deep chalky soils with clay top soil.
The berries are pressed in a pneumatic press. The juice is then left to clarify naturally for 48 hours at low temperature. Wild yeasts fermentation with lees stirring is carried out in oak barrels.
Enjoy on fishes with creamy sauce, scallops, hard cheeses (Beaufort, Comté…). Try it even on caviar, it is a superb match.
Enjoy slightly chilled.