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SOIL: Stony, marl and clay
HARVEST: Traditionnal with terroir selection
VINIFICATION: Traditionnal in white with temperature control then ageing on fine lees in oak tanks during 6 months.
TASTING: fuity wine. Apricot aromas, persistant and well-balanced. Light acidity for a better ageing.
FOOD PAIRING: Cold meat and poultry or all over a meal.
SERVICE: 10° to 12°
AGEING: 2 to 5 years
ALCOHOL VOLUME: 12 °
TOTALE ACIDITY: 2.47 g/L
RESIDUAL SUGAR: 5.1 g/L