Soils : Upper Jurassic age marl-limestone formations, predominantly marly substrates (white marl)

Grape harvest : Manual, 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 % Vol

Tasting notes : Pale yellow color with green reflections. Nose: dominant of lime trees, slight minerality. Palate: rich but without heaviness, round and delicate.

Serving temperature : Serve between 10/12°.

Conservation : 2-3 years