INGREDIENTS, NUTRITION FACTS, WASTE DISPOSAL INFORMATION
Variety of grapes
A careful selection of our best red grapes vinified in white
Vineyard
Plant layout: 3.00 x 1.00 / 2.70 x 0.90
Training system: guyot, spurred cordon
Year of planting: 2002
Ground
Predominantly volcanic, sedimentary, clayey
At an altitude of 300 m
Grape harvest
By hand, in the second half of August
Trip
Grape: 60 q/ha - Wine: 45 hl/ha
Vinification
Grapes processed whole directly in the press with a maximum yield of 35%. Fermentation at a controlled temperature of 14 °C and subsequent short fermentation elevage on the fine lees. Remuage manual and mechanical disgorgement on ice.
Refinement
3/6 months from the tirage. 3 months in bottle starting from decorgement
Organoleptic characteristics
Delicate 'veil of onion' pink color with a fine, minute and persistent perlage. Pleasant fruity and floral notes on the nose. On the palate elegant, fragrant and harmonious with good flavor.
Manufacturer's recommendations
Ideal as an aperitif, excellent with appetizers, fried food, crudités and in combination with fish-based dishes. Serve at a temperature of 6-8 °C.