SOILSMarl and limestone from the Later jurassic era, mainly white marl layers.
VINIFICATION / MATURINGHarvested by hand, sorted and destemed.
After a light press of around 4 hours, alcoholic fermentation in oak barrels at around 20°C.
Maturation in oak barrels (10% new barrels) for 6 to 8 months.
TASTING NOTESColour : Pale yellow with green reflects.
Nose : Mainly hint and lime tree flowers, light mineral notes.
Mouth : Rich but no heavy, round, delicate and silky.
FOOD ACCORDANCERoasted scallops, delicate fishes and poached eggs.