100% destemmed for softness and finesse, the berries are pressed very slowly to extract high-quality juice. The wine is then fermented and aged in temperature-controlled oak barrels with a proportion of 15% new oak for 10 months with racking on the fine lees for the first two months.

A beautiful golden yellow robe with a clear rim. The nose opens up with vibrant notes of honeysuckles, citrus fruits, and then candied apricot and quince after aeration. Wonderful attack, ample and silky mouthfeel, the acidity and minerality remain very fresh due to the flinty terroir. The barrel aging, even very integrated adds a new dimension to the wine’s structure and complexity.

Recommended pairings are elaborated fruit of the sea dishes like salmon, scallops, monkfish, lobster… and, Crottin de Chavignol, the local goat cheese.