Grape varieties
Calcareous marl, sandy loam soils located at an altitude of over 300m.
After direct pressing, alcoholic fermentation takes place at 16°C. The temperature is then quickly lowered to 2°C, followed by filtration to remove the yeasts while retaining the naturally occurring residual sugars in the grapes.Skin maceration between 6h to 12h.
Le vin est conservé en cuve en contact avec les lies fines pour son élevage.
Serve it very cool, 9°C. You can enjoy it as an aperitif, with light dishes such as starters, fine fish and mild cheeses.
Matière Première : Raisins,
Régulateurs d’acidité : Acide tartrique et/ou Acide malique et/ou Acide citrique,
Conservateurs et antioxydants : Sulfites, Sorbate de potassium,
Agents stabilisateurs : Acide métatartrique et/ou Carboxyméthylcellulose
Energie - Joules : 310 kJ/100ml
Energie - Calories : 74 kcal/100ml
Matières grasses : 0 g/100ml
dont acides gras saturés : 0 g/100ml
Glucides : g/100ml
dont sucres : 2,7 g/100ml
Protéines : 0 g/100ml
Sel : 0 g/100ml