Conventional viticulture. Use of sorting tables, Fermentation in new oak barrels, Malolactic fermentation, Traditional vinification, Pressurage direct. Ageing in foudre (large oak vat), Light filtering, Traditional corks.
Aromatic, rich, good intensity.
For the aperitif, Lobster, Fish in a sauce, White meat in a sauce, Chicken
12° - 15°
No allergen detected