SOIL TYPE/EXPOSITION: calcareous marle with some lime and rich in microelements.

VINE TRAINING METHOD: Guyot.

ALCOHOL: 14 %.

HARVEST PERIOD: end of September and continously until the end of October. The grapes are further dried on wooden boxes.

COLOUR: deep yellow.
SCENT: characteristic, persistent, scent of plum and peach apricot.
FLAVOUR: velvetly, full of character which confirm the bouquet, typical white meditation wine.

FERMENTATION: in small oak casks and continues for two years.

SERVING TEMPERATURE: 10 - 12°.

FOOD TO BE SERVED WITH: patè de fois gras, mature cheeses, zabaione, cake, strawbarries, peach and melon. 

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