Soils : Soil of the Upper Bathonian, white marl and limestone.

Grape harvest : Manual harvest. Sorted and destemmed.

Vinification : After a light pressing of about 4 hours, alcoholic fermentation in oak barrels at about 20°C. Maturing in oak barrels (10% new barrels) for 6 to 8 months.

Alcohol : 13.5 % Vol

Tasting notes : Color: Gold with light green reflections. Nose: Aromas of white flowers, slightly honeyed. Elegant minerality. Light smoky note of vine shoot, spices and white fruits. Palate: Structured, balanced.

Serving temperature : Serve between 10/12 ° C

Conservation : About 6 years