Laureate of the 22nd Vaucluse winegrowing know-how trophy
Food and wine pairing
Starting with a fried "foie gras" and caramelized figs, followed by st Jacques skewers flambées on a bed of leeks, finishing with a tray of washed crust cheese and goat cheese... on a walnut bread...
Chardonnay, Souvignier gris, Clairette
Stony calcareous-clavey soil.
The grapes are harvested mid-september in the early morning in order to conserve thr freshness of the berries. The fermentation takes place at low temperature then the wine is put in new barrels. Aged in oak on fine lees with stirring to give the wine it's roundness and it's particularity.
Luminous dress with white gold highlights. Complex and open nose, with notes of calisson, candied lemon, ginger, kumquat, acacia.... Beautiful fullness in mouth and a well asserted personality.
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