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Vinification: Whole bunch pressing, traditional winemaking at 18°C, malolactic fermentation.
Soil: Calcosol on bottom moraine, presence of sandstone molasse. 10-30% gravel and pebbles.
Appearance: Clear dress
Aroma: With subtle fruity and floral aromas (vine peach, white flowers)Palate: flexibility and freshness thanks to the fine perception of carbon dioxide sought.
Food pairing: Ideal as an aperitif, as well as raclette and fondue cheese dishes.
Service: Be used for 8 to 10°C.