Pairs well with: appetizers with fresh fish and shellfish, with goat or soft cheese, as an aperitif
Harvested by hand to preserve the aromas and prevent oxidation. The grapes are completely cut off and transported to the press. After maceration of the skins for 2 to 3 hours in an oxygen-free environment, followed by pressing - 2 hours at low pressure. The juice is bottled at 12°C under constant pressure for 24 hours. The addition of yeast ensures aromatic sharpness. Fermentation is carried out at a controlled temperature. Fermentation continues until the sugars are completely converted. This white wine is made from perfectly ripe grapes. It therefore needs no residual sugar. This ensures excellent ageing potential. Maturation continues in underground vats until the wine is completely naturally clarified. Simple filtration through cellulose nets is carried out before bottling. Bottling is carried out at the Chateau. The wine is stored in fully insulated, temperature-controlled cellars with thermostatically controlled ventilation.