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White dry
A vibrant, subtly fruity, mineral wine made from three vineyards growing on different soils, predominantly fossilised clay. The vines are planted relatively densely.
After fermentation in stainless steel tanks, the wine is kept on the lees for 3 months.
Aromas of ripe citrus fruits, white stone fruits, blackcurrant buds, rhubarb, white currants and white pepper. Light, crisp, with a long finish.
Serve at 10–12 °C as an aperitif, with white fish dishes, asparagus, artichokes and light cheeses.
Very Sancerre-like with subtle lemon rind, light white pepper and green melon. The palate is refined and polished with hints of orange blossoms at the end. Pretty acidity. Sophisticated sauvignon. Drink now. Screw cap. Monday, Nov 11, 2024
