Vinification is off the skins. The grapes are soft – crushed as soon as they arrive at the cellar. The must is then cooled to 10 °C and allowed to settle before alcoholic fermentation is started by inoculating selected yeasts. The temperature is maintained at about 16 – 18 °C.
A dry white wine with a straw yellow hue. It stands out for its finesse and its persistence on the nose and palate.
Excellent as an aperitif, matches well with rather elaborate fish recipes.
At sea level
Type of soil:
Clay, of fluviatile and alluvial origin
3,000 – 4,800 vines per hectare (1,215 – 1,945 per acre)
First half of September
12,00 % vol.
10 – 12 °C (50 – 54 °F)
A medium-sized, tulip-shaped glass, narrowing at the rim
75 (25,3 oz) – 150 (50,7oz)