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 drained. This first juice, unpressed, is vinified separately. 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: Subtle balance of this free-run juice (Jus de Gouttes) that brings freshness, roundness and finesse, with a nice aromatic persistence …
Food / wine pairing: cooked fish, poultry and fresh cheeses.
Serve fresh: between 10 and 12 °C