Granite, limestone, schist, clay, gravel, chalk, loess, and the local pink sandstone called grés de Vosges
Hand picked, followed by little skin contact to emphasize the underlying aromas. Soft pressing and transferred 50% to stainless steel tanks and 50% in oak barrels. Fermentation lasts from 1 to 6 months under controlled temperatures ranging between 11 to 14°C.
Maturation in 50/50 stainless steel tanks and oak barrels for a maximum of 10 months
Pale yellow colour
A fine bouquet of mangos, peaches and apples with flinty aromas and stony minerals
Fresh and crisp on the palate with ripe fruit and well balanced acidity.
Slow-cooked white meats, lightly-grilled fish or mixed salads.
Alcohol: 13% Vol.
up to 5 years