| Grape Varieties |
Rolle 80% - Sémillon 10% - Sauvignon 10% |
| Harvest |
Hand-harvested grapes in crates. |
| Wine Production |
Destemmed and crushed grapes. 96-hour skin maceration for the Rolle. 7-day maceration for the Sauvignon and Sémillon. Fermentation at 17°C with indigenous yeasts.
|
| Livestock Farming |
Aged for 6 months in barrels that have held 2 to 6 wines, with a capacity of 225 and 400 litres. On fine lees with bâtonnage (lees stirring). |
| Serving temperature |
12°–14° |
| On-call time |
2 to 5 years |
| Tasting |
Floral notes, slightly woody |
| Wine and Food Pairings |
Scallops, lobster, foie gras, blue-veined cheese |
