Goes well with scallops and other seafood with a certain complexity, Fish such as turbot, cod, smoked salmon, white meat and cheeses with little healing effect.

Selection in the field. Harvest by hand in 18 kg plastic crates. Sorting table is used. De-stalking, shredding and gentle pressing is carried out. The free juice is statically settled and fermented at a low temperature in stainless steel tanks. Yeast is used, which is refined with commercial yeast. 50% of the wine is fermented in barrels (500 l French oak) for 8 months. From the various plots, which have been fermented separately, a coupage is produced, which remains in the barrel until bottling. It will be bottled on Flower Day in May 2023.

Allergy information: Contains sulfites