Early manual harvest for freshness and lightness
| Vinification | Direct pneumatic pressing of the grapes then settling in vats. Fermentation takes place in barrels for 4 weeks, then we rack off to make room for the Fresnettes in the barrels. Bottling takes place in the spring to lock in the fresh citrus flavors in the bottle, and 6 months later it is available for sale. |
| Vineyard Soil | Silty and flinty clays 80 cm deep, then Turonian limestone in the subsoil. |
| Harvest | Manual harvest quite early to obtain freshness and lightness in the grapes. |
| Food Pairings | Drink with seafood, oysters, fresh cheeses or quite simply as an aperitif, on the beach or on the terrace. |
| Serving Temp | 5°C, chilled is best! |
| Cellaring | Consume within two years to preserve the aromas, salinity, and freshness. |
Early manual harvest for freshness and lightness. Barrel fermented. Consume within 2 years for fresh citrus flavors.
