Winemaking: As soon as it reaches the winery, the grapes are distributed to a scraper, which allows to separate the grape berries from the undesirable raffle. Then the grapes are cooled to a temperature of 10 ° and routed to pneumatic presses, which allow a soft and progressive pressing, preserving the aromatic finesse of our vintage. The wort is kept at low temperature. Fermentation takes place in thermoregulated tanks between 16 and 18 °. The finished wines are assembled, then filtered during the winter.
Tasting: Elegant, fine, gourmand, with a beautiful minerality, this wine perfectly symbolizes the excellence of the soil of Cassis.
Food / wine pairing: Aperitif, sea bream, wolf, capon, saint jacques, crayfish, lobster
Serve fresh: between 10 and 12 ° C