Harvest at optimum maturity of the grapes. Cold prefermentary maceration in the press for about 4 hours, then slow fermentation at low temperature (about 12/14 ° C) with stirring of the fine lees during the first 4 months. Part of the cuvée was aged for about 5 months in Laurus oak barrels of 275 liters (1 wine barrels - oak from the Bertranges forest in Burgundy).
Production: 15 460 bottles
Bottled on: 13 July 2016
Brilliant green-gold hue. Fresh, expressive and generous nose of white flowers, peach and citrus. Quite full mouthfeel with flavours of white peach and passion fruit. Finish is lively and long.
Service & food pairing suggestions:
12-15°C - Optimum maturity: 2016-2018
Thai Soup with Shrimps
Minced Duck Breast in Orange sauce
Age of vines & yield:
25 to 30 years on average – 52hl/ha