Sustainable viticulture. Mechanical harvesting. Use of sorting tables, Total destemming, Regular bâtonnage (stirring up the lees), Macération pré fermentaire à froid, Cuve en grès thermorégulée. Ageing on the lees. Sols argileux.
Greenish-gold colour, golden highlights.
For the aperitif, Seafood and shellfish, Fish dishes
10° - 13°
From 2019 to 2025
No allergens identified
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