Production area : 2 hectares
Density : 6,800 feet/hectares
Average age of vines : 28 years old
Soils : kimmeridgian marls (80%) and clay-limestone (20%)
Soil and vine work and maintenance : mechanical weeding, hoeing and use of green manure. Curretage to limit the death of vine stocks (wood disease). Reasoned use of phytosanitary treatment.
Harvest : mechanical – September 22 to 26, 2017
2017 Production : 70 hectolitres
Vinification and winemaking : Low pressure pressing (pneumatic press). Cold stabilisation for four days. Clarification. Alcoholic fermentation with selected yeast and control of temperatures. Maturing on fine lees (4 months). Two rackings.
Appearance : Pale yellow with golden shimmers
Aroma : fine and delicate with notes of white-flesh, exotic and citrus fruits.
Taste : As per the aroma, citrus tastes are paired with tasty and chalky notes. A good length on the palate for this leaserly wine, ideal as an apéritif or with goat cheese.
Aging : 3 years