Chalky marls plots.
Grenache Blanc, Vermentino
Harvest from mid-September through October according to the grapes. Night harvest to preserve the aromatic freshness. Short skin maceration before pressing. Fermentation at low and controlled temperature (14°C -16°C). Maturing on fine lees with slight stirring up.
Crystalline and pale yellow robe with brilliant nuances. The nose is intense and fruity with dominant apricot and pear flavours. In mouth, fruit flavours melted with exotic notes are emphasized by a beautiful round structure.
To be served cool (10°C-12°C). Ideal as an aperitif, it can also go with fresh goat cheese on toasts or Mediterranean fish cooked with sauce.