Terroir, production method and ripening: The grapes are collected by hand from deep calcareous clay soil. Alcoholic and malolactic fermentation occur naturally without added yeasts and bacteria in used oak barrels. The lees are not mixed and the wine is not decanted during the 15 months of maturation.

Use: With an asparagus pie frosted with Gruyère cheese.

Description: The scent has roasted nuts, ripe lemon and a little creaminess. The dry taste is supported by precise acidity and the fruitiness is abundant.