| Grape varieties |
Rolle 80% - Sémillon 10% - Sauvignon 10% |
| Harvest |
Hand-harvested grapes in crates. |
| Winemaking |
Grapes destemmed and crushed.
Skin contact for 96 hours for the Rolle. Maceration for 7 days for the Sauvignon and Sémillon. Fermentation at 17°C using native yeasts.
|
| Livestock farming |
Aged for 6 months in barrels that have previously held 2 to 6 different wines, ranging in size from 225 to 400 liters. Aged on fine lees with regular stirring. |
| Serving temperature |
12°–14° |
| On-call hours |
2 to 5 years |
| Tasting |
Floral notes with a hint of woodiness |
| Wine and Food Pairings |
Scallops, lobster, foie gras, blue cheese |
