Dry orange wine with peony and tobacco aromas.
| Vinification | Maceration on the skins for a week. Slow pressing of whole bunches, alcoholic and malolactic fermentation with indigenous yeasts. |
| Élevage | On lees in oak demi-muid for one year before bottling. |
| Vineyard Soil | Alluvial granite sand |
| Tasting Notes | Dry, orange wine. Aromas of peony and tobacco on the nose. The finesse and suppleness of the tannins bring a charming structure to the palate. Unfiltered, with no added sulfites. |
| Food Pairings | Serve as an aperitif, or with fish dishes and various cheeses. |
| Cellaring | To drink or to keep. Cellaring potential of 10 years from vintage. |
Dry orange wine with peony and tobacco aromas.
