Organic viticulture. Traditional hand picking into small crates. Fermentation in wooden barrels, Fermentation in stainless steel vats, Use of indigenous yeast, Malolactic fermentation, Regular bâtonnage (stirring up the lees). Ageing in oak barrel, Ageing in stainless steel vats, Traditional corks, Ageing on the lees, Regular bâtonnage (stirring up the lees).
Golden colour, Brilliant, golden highlights.
Complex, mineral, white flowers aromas, hay aromas, guarrigue aromas, petrol aromas.
Subtle, delicate, satiny, white flowers overtones, stone fruit hints, petrol hints, round, mineral, structured body, good intensity, long length.
For the aperitif, Seafood and shellfish, Grilled fish, Fromage frais
12°
No allergen detected
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