Origin Terroir 5–10 year-old vines Clay-limestone and stony hillsides facing the rising sun and maritime influences Vinification, ageing Morning harvest to preserve the freshness of the juice. Cold direct pressing, then selection of the best juices for fermentation in 500L oak barrels. Aged on lees for 6 months with bâtonnage to add richness. Tasting Testing temperature 8–10 °C Alcool 14 % Food & wine pairings Perfect with refined dishes such as scallop carpaccio, turbot, or creamy poultry. Surprisingly good with aged Comté or Maroilles cheese. Nose A complex and deep nose with aromas of roasted dried fruits, apricot, and peach, with a hint of minerality. Palate The palate is straightforward, with an initial burst of white fruits and white flowers, intertwined with toasty notes from oak barrel ageing. Great complexity and length. Certified organic wine. Technical Data Sheet
