VINIFICATION : The grapes are put in the pneumatic press without crushing, and the pressing is long and smooth in order to preserve the purity of the aromas. Wild-yeast fermentation during 3 months in our old oak casks, then aged 4 to 6 more months on the fine lees. Estate bottled.
WHEN TO DRINK IT? Best enjoyed on the nice floral notes during the 6 years following the bottling.
TASTING NOTES : Floral, pure on the nose. A nice roundness in mouth, with notes of peaches and apricot which give way to a nice freshness on the finish.
PAIRING : Perfect at the occasion of a dining buffet : it will match perfectly with any dishes present : smoked salmon, foie gras, cheese, crude vegetables, dips, cakes etc.
To reveal its minerality, nothing better than a soft goat cheese!
HOW TO SERVE IT : At 10°C. Better when opened an hour before pouring. There can be some natural CO2, please decant if too much. Some lees in the bottles do not affect the quality of the wine.