Wine making

Berries are pressed immediately when they arrive in the
winery, in a pneumatic press and juice is transferred into a stainless steel vat. The fermentation will last 10 days around and is controlled thanks to a water belt, enabling to regulate each vat’s temperature. Once fermentation is over, wine is left to settle, still in stainless steel vats, before bottling. The aim is not to use any wood to preserve wine’s freshness and fruit.

Tasting notes

With a magnificent clear pale golden appearance, this wine
offers a sharp citruses and white flowers’ bouquet developed in the nose. Wine is fresh on the palate, marked by lemony notes. Service temperature : 13°C. Aging potential : can be stored until 3 years.

Food pairing

As an aperitif, single or with black currant cream, it’s a perfect companion with shellfish, as well as gourmet seafood pastry and hot goat cheese salad.