Organic viticulture. Traditional hand picking into small crates. Use of sorting tables, Whole grapes, Temperature-controlled fermentation in stainless steel vats, Use of cultured yeast, Pressurage direct. Ageing in stainless steel vats, Elevage sur lattes avant dégorgement, Bouchon technique en liège.
Pinkish colour, bold.
Citrus aromas, red fruit aromas.
For the aperitif, Scallop carpaccio, Fruit desserts
8° - 10°
No allergen detected