from our vineyards facing south-west at an altitude of 400 m above sea level, on marly, calcareous-clayey soil.
The harvest takes place between the end of September and the beginning of October. The wine ferments in steel at a low temperature (17/18°C) for around one month before being filtered and bottled after cold tartaric stabilization. It is then stored in cool surroundings at a constant temperature of no higher than 18/20°C.
The golden clusters give the wine its straw-yellow colour, delicate nose, dry taste and bitterish finish.
A good match for starters and undemanding first courses, it is at its very best with fried fish and shellfish, as well as boiled fish.