Grape variety: 100% Chardonnay
Production zone: vines from Fagaré, clayey soil of alluvial origin, guyot and spur cordon training system, 7.600 vines per hectare, yield 1 bottle per vine
Harvest: first week of September, hand-picked grapes
Vinification: crushing and destemming come first a cold and immediate carbonic maceration. Follows a gentle pressing. 10 days alcoholic fermentation occur at controlled temperature of 12/14° C. 8 months ageing in inox vats precedes 3 months bottle refining
Tasting notes: straw yellow with greenish hints, with an elegant bouquet, fruity and fragrant in golden apple and bread crust notes. Fresh taste with natural and balanced acidity, long
Food pairing: appetizers, fish and seafood in general, in pasta sauces or grilled, boiled and roasted. Vegetarian and vegan suggestion: quinoa timbale with peas sauce, spring herbs quiche with ricotta cheese or soft tofu
Alcoholic content: 12,5% vol.
Serving temperature: ideal at 7/8° C, in carré glasses