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The sommelier's advice |
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Serve between 8 and 10°C. |
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Appetizers, seafood, grilled fish. |
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The estate and the wine |
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Mechanical harvesting carried out at night. Fermentation and aging in stainless steel vats for half of the grapes (50%) and the other half in demi-muids (600L French oak barrels). |
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AWARDS |
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Estate rated 2 stars in the Bettane + Desseauve Guide 2025 |
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