Harvested early in the morning at the coolest time of day, around 5am. Direct pressing after a short period of maceration. The grape must is chilled (at around 8°C) for 36 hours to allow for settling. After selection of the clarified juices, the alcoholic fermentation takes place in steel vats under constant temperature control.
A rst nose reveals hints of citrus owers; the second nose is warm and elegant with hints of owered jasmine.
The attack on the palate is frank, a nice intensity, and liveliness in the mouth which ends with a hint of ower.
A white with « peps » alive, fresh, fun !
For an aperitif with pan fried seafood, then shrimp skewers, an oys- ter platter or grilled razor clams.