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Vines are planted on clay and limestone soils at an elevation of 820 to 920 feet. Fermentation takes place in stainless steel vats. After primary fermentation, the Liqueur de Tirage, a blend of sugar and yeast, is added to the juice a few hours before bottling. After one year of aging, the lees are expelled and the Liqueur de Dosage is added and aged an additional twelve months.
An intense and refined nose of honey, acacia and crystallized lemon lead way to a harmonious palate of citrus fruits and balanced acidity. An excellent aperitif that pairs well with all styles of cuisine
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