Goes well with apero riche, fried or grilled fish and seafood.

The grapes are harvested by hand in containers, which are cooled overnight in the cold room to 12°C, the next morning they are picked by hand on a sorting table and placed whole in a soft press. The must is passed into steel vats, where it ferments for two weeks and is stirred daily. It is then transferred to tonneaux, steel and oak barrels (25% steel, 60% barrels, including 15% barriques and tonneaux). It matures for 9 months until bottling.

Allergy information: Contains sulfites