Vinification
Manual harvest. Traditional vinification.

Ageing
In vats on fine lees that bring out the fruity characteristics of the Chardonnay grape. Bottling happens 8 to 10 months after the harvest.

Tasting Colour
Pale yellow with green glints which, over time, evolves to a straw hue.

Nose
Acacia flower mingles with fruity or pineapple aromas followed by a harmonious succession of lemon and white peach.

Palate
At the beginning the wine displays a very stimulating touch of acidity, after that it becomes a lip smacking wine with a mineral touch. Citrus and tropical fruit allow a little hazelnut to peep through.

Wine Food Pairing
The wine may be served with shellfish, fish, frogs' legs, quenelles (light dumplings), white meat, poached poultry and calf sweetbread. Serve at 12-14°C.