Sustainable viticulture. Traditional hand picking. Total destemming, Temperature-controlled fermentation, Regular bâtonnage (stirring up the lees), Macération pré fermentaire à froid. Ageing on the lees, Regular bâtonnage (stirring up the lees), Bouchon technique. Sols argilo-calcaires.
Yellow colour, pale.
Aromatic, generous, violet aromas, fresh fruit aromas, pear aromas.
Fruity, rich, long length.
12° - 14°
From 2023 to 2025
No allergens identified
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