Winemaking
Picked in cases and pressed pneumatically as whole grapes, sedimentation and fermentation are done at a low temperature (18°C). When the sugars are exhausted, the wine is racked off and sulphured to prevent malolactic fermentation.

Maturing
The various wines are matured for several months in French oak casks, before being blended, stabilized and bottled.

Taste
This wine seduces with its finesse, elegance and floral aroma. On the palate, it is soft, fresh and long lasting.

Ageing
It can be kept for 2 to 3 years in a good cellar, but it is preferable to drink it in the same year.

Serving
This wine can be served as an aperitif or with delicate fresh fish and shellfish. To be served chilled at 8°C.