Vinification: Direct pressing, cold settling followed by fermentation at low temperature. Tasting: Bright and clear, golden yellow with golden reflections. First nose: complex and expressive mineral notes and citrus nose. After aeration, it opens with aromas of lime, apricot and fresh almonds. It ends on a mineral and lemony mouth. Food and wine: Carpaccio of St Jacques, monkfish curry, grilled red mullet fillets. Ideal as an aperitif! Serve at 12°c.
Alcohol content 14,5% vol.