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A short maceration on the skins is followed by pneumatic nitrogen pressing and cold setting. Vinification and ageing lasts at least 3 months, in stainless steel tanks and concrete tanks to get keep the fresh aromatic qualities of the Colombard, Sauvignon Blanc and Gros Manseng. Layers of acacia flowers, ripe peach, grapefruit and pineapple with a mineral aspect. Lovely and round, the Gros Manseng adding body and weight, it is complex with an elegant finish.
Grilled goats cheese salad, pan-fried salmon or courgette and lemon zest risotto. The aromatic aspect of the wine mean it could even stand up to some subtle asian spiced grilled chicken.