AGING: Aged on fine lees in temperature-controlled stainless-steel or enamelled tanks. Light bentonite fining, cold stabilisation and minimal filtration before bottling in late July.

VIEW: Bright, pale gold with greenish reflections.

BOUQUET: Fresh aromas of citrus, green apple and white flowers, with chalky mineral and subtle iodine notes.

MOUTH: Dry, crisp and lively, with refreshing acidity, citrus flavours and a clean, saline mineral finish.

FOOD PAIRING: Oysters, fish tartare, prawns, grilled sardines, river fish, omelettes, escargots, andouillette, goat’s cheese, Gouda, Gruyère, summer salads and gougères.