WINEMAKING
The harvest date is only set, variety by variety, when the grapes are at optimum maturity and after daily tasting of the berries. The hand picked grapes are pneumatically pressed with separation of the presses as soon as they arrive at the winery After a light static settling, the juice undergoes alcoholic fermentation in barrels. The temperature control allows to preserve the freshness and the integrity of the aromas. Barrel ageing lasts between 7 and 8 months until the spring equinox with regular stirring of the lees for two months. After a light fining, the wine is bottled.

TASTING NOTES
The colour is a brilliant golden yellow The nose is very expressive and sublimely deep, with aromas of dried apricot, grilled almond and a very floral perfume of hawthorn and broom. The palate is ample, round and unctuous, very velvety and brioche like. The finish is tense and very fresh.

WINE AND FOOD PAIRING
Enjoy with pan fried scallops, fish in sauce or as an aperitif.