Hand-picking by successive sorting.
The fresh harvest enters the cellar, a skin maceration is carried out cold (10°), allowing the extraction of the fruit and fat. Blend of Grenache Blanc and Clairette. Fermentation in thermo-regulated vats, maturing for 8 months on lees in stainless steel tanks.
Our suggestion :
As an aperitif, Fish terrine, Scallop carpaccio, Salmon steak, Fish in white sauce.
Goes very well with grilled fish, smoked salmon, salads and truffle omelettes. Also to be enjoyed as an accompaniment to a pan-fried scallop with saffron butter, or a chicken in cream sauce.
Serving temperature :
Between 8° and 10° C
To be consumed between 2023 and 2025