Expressive nose, fruity and floral, explosive, dense.
| Vinification | Slow pressing of whole bunches. Alcoholic and malolactic fermentation with indigenous yeasts. |
| Élevage | On lees in oak foudres for one year before bottling. |
| Vineyard Soil | Ferruginous clay, stony and rich in quartz. |
| Tasting Notes | Expressive nose, fruity and floral, the palate is explosive, dense and juicy with a fresh and saline finish. |
| Food Pairings | Aperitif, salads, asparagus, charcuterie, choucroute, tartes flambées. |
| Serving Temp | 10-12 °C |
| Cellaring | To drink immediately, but may be cellared for up to 5 years. |
Expressive nose, fruity and floral, explosive, dense.
