Conventional viticulture. Mechanical harvesting. Temperature-controlled fermentation in stainless steel vats, Pressing, Regular bâtonnage (stirring up the lees). Ageing in temperature-controlled stainless steel vats, Bouchon technique.
Pale rosé colour, limpid, greenish-gold highlights.
Acacia aromas, heather aromas, grapefruit aromas, arômes de minéral.
Acacia overtones, lychee hints, grapefruit hints.
Scallop carpaccio, Shellfish, Crab, Seafood and shellfish, Lobster
8° - 10°
No allergen detected