This wine is full-bodied, generous, and complex. Made from 100% Petit Manseng grapes harvested from clay-limestone soils, with a yield of 15hl/ha from November 5 to 18. In the cellar, it matures for 18 months with the yeasts in barrels, of which 20% is new wood, before being bottled. It pairs perfectly with blue cheeses or desserts made with shortcrust pastry.
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This wine is full-bodied, generous, and complex. Made from 100% Petit Manseng grapes harvested from clay-limestone soils, with a yield of 15hl/ha from November 5 to 18. In the cellar, it matures for 18 months with the yeasts in barrels, of which 20% is new wood, before being bottled. It pairs perfectly with blue cheeses or desserts made with shortcrust pastry.
