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The result of blending noble grape varieties, the fruity aromas of Sauvignon Blanc, the finesse and roundness of Sémillon and the floral aromas of Muscadelle.
The berries are pressed to extract the juice. This juice is then placed in a vat where the alcoholic fermentationIn order to extract the maximum of aromas, We will maintain the temperature between 16 and 18°C throughout the alcoholic fermentation.
This alcoholic fermentation lasts on average 15 days, followed by a aging on lees for 15 days in order to provide fat and total stability in wine.
Serving temperature approximately 13°C.
A lovely pale yellow robe with green and transparent highlights, clear and bright. The nose is clean and expressive, revealing aromas of white fruits (pear, peach, apricot), combined with floral notes of daffodil and broom. The palate is fresh and effervescent on the attack, supple with good acidity and a balance that lingers on the finish with fresh and fruity notes.
Smoked salmon, oysters, grilled turbot, John Dory fillet, cod slice with cream, monkfish skewer with bacon, poached salmon steak, pike-perch with beurre blanc.
