Production technical data : Grapes are both hand and mechanically harvested in the middle of September (10 September). After pressing the grapes, the must is clarified for 24 hours at around 8-10°C. Once decanted, wine ferments in stainless steel vats at low temperatures, never over 18°C to preserve all the natural aromas. The wine is aged on fine lees for 8 months and is usually bottled in May. The wine aged at least 5 months in the cellar.
Tasting notes : Bright yellow color with grey tints. On the nose, a good intensity and complexity through exotic fruits (mango, lychee) and small red fruits (strawberry, redcurrant, blackcurrant) aromas. After a round and smooth attack on the palate, this wine offers a wide range of aromas. Pleasant, harmonious and generous, this wine is the ideal reflection of la Perrière caves’ limestone soils.
Perfect food pairings : Perfect with cheese appetizers (pie) or butter sauce fish dishes.