Soils : clay-limestone

Average age of the vines : 10 years

Grape harvest : Manual at full maturity

Vinification : Cooling of the harvest ( 10°) Direct pressing Fermentation and ageing on lees: 50% in Thermo-Regulated vats and 50% in demi muid for eight months.

Alcohol : 14 % Vol

Tasting notes : On the nose, we discover aromas of honey, acacia flower. On the palate, complex and fatty aromas develop to finish on a long and creamy finish.

Serving temperature : 10°C / 12°C

Conservation : 5 to 7 years