Terroir: Chalky-clayey


After the harvest the grapes are quickly taken to the winery and put in the pneumatic press.
Then fermentation is carried out in thermo-regulated stainless steel vats, at rather low temperatures. The wine stays in the vats for approximately 7 months before bottling.

Grape variety: 100% Chenin blanc
Serving temperature: 8-10 ºC

Food matching

Grilled fish, shellfish, cheese fondue.


Gold Medal Gilbert & Gaillard Wine guide 2013 (vintage 2009)