Sustainable viticulture. Mechanical harvesting. Fermentation in stainless steel vats, Temperature-controlled fermentation, Regular bâtonnage (stirring up the lees), Pressurage direct. Ageing on the lees, Regular bâtonnage (stirring up the lees). Sols argilo-calcaires.
Cold starters, Seafood and shellfish, Oysters, Cod, Raw fish
10° - 12°
No allergen detected