Sauvignon, Rolle, Viognier.
Grapes from the three main terroirs of the estate (schist, clay and sand)
Vine growing, Winemaking and Aging
HVE (High Environmental Value) certification, manual harvest, skin maceration, free-run juice selection, low temperature alcoholic fermentation, no malolactic fermentation. 12.5% VOl.
Exuberant and elegant.
Food and wine pairing
Iodized seafood, shellfish, raw meat, foie gras, sorbets.
Between 8° and 12°, depending on the season.