Pale gold colour. The initial aroma is honey and reminiscent of lemons and limes, with hints of creaminess, developing into a buttery and roasted hazelnut bouquet with hints of nougat, marzipan and white chocolate. The wine has a long and pleasant aftertaste of roasted almonds.
Grilled fish, white and red meat.
Serve at 12 - 14°C.
In The Vineyard
Soil Type: Alluvial soil with clay subsoil.
In The Cellar
100% Barrel fermented in heavy toasted Allier. After alcoholic fermentation, the wine went through malo-lactic fermentation in barrique, and was in contact with the fine lees for 19 months. For the first eight months Batonnage takes place twice a month, thereafter once a month.