Terroir:Siliceous clay from Limoux.
Vines: Pruned in Guyot form.
Vinification methods: Directly pressed / Static cold settling / Fermentation in stainless steel tanks at low temperature.
Maturing: On lees for 8 months.
Tasting notes: Pale nuance. The nose is of fresh herbs and lemon. On the palate a multitude of very refreshing savors.
Pairing: Seafood, salads…
Recommendations: Serve between 10 and 12°C
Aging potential: Drink within 3 years
- Weight: 1 kg