Average annual production : 105 000 bottles

Œnologist : Jérémy Ducourt

THE WINE:

Machine harvesting in the cool, early morning

Skin-contact maceration for several hours, depending on ripeness

Pressing

Beginning of the cold alcoholic fermentation (12˚C) then an increase in temperature to finish the fermentation at 20˚C

Ageing on lees in thermo-regulated stainless steel vats

TASTING NOTES :

Colour: Pale yellow with greenish tints

Nose: Notes of citrus, peach and honey

Mouth: Well-rounded, supple and fruity. Easy-drinking and agreeable with a lasting finish

FOOD PAIRINGS :

Aperitif, fish, seafood

Average annual production : 300 000 bottles

Œnologist : Jérémy Ducourt

THE WINE :

Machine harvesting in the cool, early morning

Pre-fermentation cold maceration of 24-48 hours

Alcoholic fermentation in thermo-regulated stainless steel vats at around 26˚C then a gentle vatting for 3 weeks at 30˚C

Running off and pressing, separation of the press and free-run juice

Malolactic fermentation in thermo-regulated stainless steel vats at around 18˚C

Ageing in oak barrels and stainless steel vats

TASTING NOTES :

Colour: Dark garnet

Nose: Pleasant red berry aromas, with a hint of fresh walnut and toasted vanilla

Mouth: Fresh, well-rounded and fruit-driven, with an elegant, soft tannic structure. Good length

FOOD PAIRINGS :

Charcuterie, tapas, red meat, white meat, cheeses

Annual production : 30 000 bottles

Œnologist : Jérémy Ducourt

THE WINE :

Machine harvesting in the cool, early morning

Skin-contact maceration for several hours

Pressing

Beginning of the cold alcoholic fermentation (12˚C) then an increase in temperature to finish the fermentation at 20˚C

Ageing on lees in thermo-regulated stainless steel vats

TASTING NOTES :

Colour: Bright pink cherry hue

Nose: Delicate red-berry and floral aromas

Mouth: A firm attack, silky with a touch of forest fruit. Soft, harmonious finish

FOOD PAIRINGS :

Aperitif, charcuterie, fish, pizza, poultry