||one sided guyot
||brown soil on marl
||fermentation in inox tank, 8-10 days cold maceration on 10 - 12 °C
||oak barrows of 25 hl
|Alcohol by volume
Only the best grapes from four different types of soil were selected for making this wine. It is vinified through a long maceration process and refined in large oak barrels. The wine is fermented with an autochthonous yeast and left sur lie for three years. This is a wine of "golden antique" colors and intense flavor with a complex aroma, the primary notes being those of ripe fruits and aromatic herbs, as well as spicy notes of aging (vanilla, almond, hazelnut, flower honey). Oxygenation is recommended in the decanter. This wine pair well with traditional local fish-based dishes (lobster, shrimp, crab) and roasted meat (veal, quail, goose).