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Grapes are pressed in 15kg batches before fermenting in stainless steel for 15 to 20 days. The liquid is then matured for 6 months and aged in old French oak for 10 years.
Food PairingStrong, herbed cheese, or as a refreshing and refined aperitif.
Official Tasting Notes Light golden amber colour, with an intense bouquet, delicate, smooth and nutty with honey, apricot jam and vanilla on the palate.