Terroir

Clay-limestone soils rather poor and quite stony.

Winemaking

Direct pressing then light settling followed by fermentation in native yeasts with slight temperature control. Breeding of a few months in vats on fine lees.

Tasting

Quite aromatic nose typical of chardonnay and a palate where we find the sunshine from home while keeping a nice salinity in the finish which brings lots of freshness.

Gourmet pairings

Festive aperitif

Vegetable starters

Dish: white meats Cheese board