• Composition: 100% Chardonnay
    Method of cultivation: Guyot
    Vines per hectare: 4500
    Vinifcation: cold, on the skins; Decanting: cold, static;
    Fermentation: 12 days in stainless steel vats
    Élevage: on fine-grained lees for 6 months
    Ageing: in the bottle for a further 2 months
    Tasting notes: intensive straw-yellow colour. Fragrant and fruity bouquet which reminds of breadcrust, banana and apple. On the palate very fine and delicate, with a slightly acid touch Accompaniment: light starters, soups and first dishes, courses based on eggs or fish, very good as aperitif
    Serving temperature: 10°-12° C


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