After the manual harvest that takes place in September, a gentle pressing is followed by a static cold decantation for 24 hours. Fermentation occurs primarily in stainless steel, with a small portion in tonneaux, enhanced by frequent bâtonnages. The blend remains in steel until bottling. It presents a straw-yellow color, enriched by golden highlights. On the nose, fruity notes reminiscent of ripe pear, golden apple, and yellow peach emerge, harmonized by delicate floral nuances of acacia and broom, along with a subtle hint of vanilla. On the palate, the wine offers good balance, with aromas confirming the fruity notes and a pleasant sapidity. It is ideal paired with light dishes such as vegetable pasta or risotto, white meats, and fish, as well as egg-based recipes. For appetizers, it pairs well with snacks and finger foods. The recommended serving temperature is cool, but not cold, between 10 and 12°C."
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