Production
A short maceration on the skins is followed by pneumatic nitrogen pressing and cold settling. Vinification and ageing lasts at least 3 months, in stainless steel tanks and concrete tanks to keep the fresh aromatic qualities of the Colombard, Sauvignon Blanc and Gros Manseng.
Tasting notes
Delicate white peach on the nose. The palate is more fleshy and with lovely grapefruit and pineapple notes, plenty of green apple and a slight mineral aspect. The Gros Manseng lends body and weight to make a luscious, juicy wine.
Food match
Grilled goats cheese salad, pan-fried salmon or courgette and lemon zest risotto.
