Terroir

Loire - Wine from 'Touraine' Soil: Clay and calcareous named "Aubuis", Clay and silica named "Perruches", sands or light gravels

Vinification

Cold settling after pressing in pneumatic press Vinification at low temperature in thermoregulated vats Fermentation from 15 days to 3 weeks

Ageing

Maturation in stainless steel tanks on fine lees during 6 months

Colour

Pale, limpid and brilliante colour

Nose

Citrus notes from box tree nuanced by floral aromas

Palate

Wonderful liveliness at the attack, associated to roundness in intermediate mouth from which are displayed citrus flavours

Wines & Food Pairing

Servir à 8°-10° C (46°-50° F) Will ideally match with freshwater fish like pikeperche, pike from 'Loire' ; or with Burgundy snails, or also with blue veined cheese from 'Auvergne'