Winemaking: As soon as it arrives at the cellar, the grapes are distributed to a scrapper, 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: Characteristic by its taste of “gun flint”, this wine made the fame of Cassis Bodin. Nose very expressive, mineral, floral, of great freshness, with notes of citrus.
Food / wine pairing: Ideal with shellfish, grilled fish, bouillabaisse.
Serve fresh: between 10 and 12 °C