Very gentle pneumatic pressing of the grapes followed by racking of the must, the fermentation is carried out at low temperatures between 16° and 18° and the wine is matured in stainless steel vats on fine lees.

Colour : Clear with green tints.
Nose : Fine and fruity, with aromas ranging from black currant buds to grapefruit and white peach with a hint of minerals on final tasting.
Mouth : This wine charms you with its liveliness and finesse in the mouth. Round, full and elegantly distinctive on the palate followed by a final taste with long persistence favouring the olfactory sensations of minerals.

The extraction of the juice is carefully carried out by crushing followed by straining and pressing. In opposition to red wine, pressing precedes the fermentation of a pure grape juice. The white must is clarified by raking for 24 to 48 hours (necessary for the quality of the aromas), then the fermentation is conducted at low temperatures between 14° and 16° in order to preserve the quality and freshness of the wine. This new wine obtained after a few days is brut, gassy and turbid, the maturing phase for a few weeks is necessary in order to refine the quality and clarify the wine before bottling.

 

From 1 to 3 years depending on the vintage year.

Serve between 10° and 12°° with seafood and fish (grilled, smoked or in sauce) with a special mention for Sushis and Sashimis.