Young and floral with discrete fruitiness; ages to spiced notes.
| Vinification | Rigorous sorting is carried out in the winery before the grapes are crushed in the press. Natural yeasts control the fermentation, which is done in Vosges oak foudres (large oval barrels). Full malolactic fermentation occurs naturally due to the high natural acidity in the wines. |
| Élevage | Maturation lasts just under a year on lees |
| Vineyard Soil | Pink sandstone Vosges soil, which drains well and heats up rapidly |
| Tasting Notes | The wine is young and floral (acacia, roses) and has a discrete fruitiness (citrus, ripe pear, peach, and mango). Given time, it also offers spiced aromas (cinnamon, nutmeg, and orange) and an intensity both pure and harmonious. |
Young and floral with discrete fruitiness; ages to spiced notes.
