SOIL TYPE
Alluvial soil with clay subsoil.

VINIFICATION
100% barrel fermented in heavy toasted 300 litre Allier barrels. After alcoholic fermentation, the wine went through malo-lactic fermentation in barrique and was in contact with the fine lees for 12 months. For the first eight months Bâtonnage takes place twice a month, thereafter once a month.

TASTING NOTES
Clear & bright, pale gold with pronounced green hue. Lime, crushed lemongrass & cream on the nose. Very fresh with hints of toast, honey & roasted nuts as well as nougat & marizpan. Fresh on the palate with citrusy and tropical fruit flavours followed by a rich creaminess & concentrated fruit finish. Palate also shows a pronounced chalkiness & minerality making it ideal for seafood.