The grapes are harvested when fully ripe very early in the morning in cool temperatures to preserve aroma. After being destemmed and crushed, the grapes undergo on-skin maceration. Fermentation takes place at controlled temperatures to maximise varietal aromatic expression. In the middle of alcoholic fermentation, the wines are transferred to casks and stirred daily.
On fine lees for 4 months before bottling.
The beautiful golden hue is enhanced by faint silvery highlights. The nose reveals white and yellow-fleshed fruits such as peach and apricot. The palate is full and fresh and offers up beautiful, fat-driven balance where lushness and mineral exuberance are entwined. This aromatic fusion of candied and grilled dried fruits shows real elegance. The finish is subtly oaked and suffused with hazelnut and vanilla.
Has an ageing potential of 5 years
Savour with seafood cassolette, scallops, grilled rock lobster, trout with almonds, fillet of sea bass, round fillet of veal with morel mushrooms, fatted chicken in a cream sauce or mature Comté cheese.