Limestone, clay and fossilized oyster shells
Hand picked and taken to the press. The must obtained is then transferred either to stainless-steel vats for the alcoholic fermentation to begin. This continues for about three weeks at low temperature (between 15-18°C). During this stage, the yeasts transform the sugar in the grapes into alcohol. Once alcoholic fermentation is finished, a secondary fermentation known as “malolactic” is triggered: lactic bacteria turn the malic acid naturally present in the wine into lactic acid. This process reduces the acidity of the wine and stabilizes it.
In stainless steel tanks for several months
Pale yellow with golden reflections
Rich, aromatic, elegant, floral with notes of honey and white flowers on the nose coupled with pronounced hints of butter.
This wine is supple, well balanced and generous with nuances of honey, acacia and almonds
Appetizers, fish dishes, pork, poultry and mild soft cheeses
Alcohol: 13.5% Vol.
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