Vinification

The grapes were lightly crushed and then left in contact with the skins for a short time at a temperature of 4-6°C. Soft pressing of the grapes yields no more than 62% of the grape juice which is cold fermented in stainless steel tanks for 20-25 days, in order to maintain the natural flavours of the grapes.

Tasting notes

Delicate partridge-eye pink colour with a very gentle bouquet of white flowers and fresh peaches. The palate is fruity, soft and dry, with a clean lingering finish. Serve chilled at a temperature of 8°-10° C.

Food pairing

Ideal outside a meal, it goes very well with hors d’oeuvres and fish dishes, in particular crabmeat. It also forms an excellent accompaniment for soups and white meats.