From the heart of Vouvray on the typical limestone and clay soil. Temperature controlled alcoholic fermentation followed by 6 months maturation on fine lees and bottling in spring.
Vibrant aromas of fresh fruits like pears, apples and quinces with hints of white flowers and acacia. In the mouth, it is off dry with a great balance between sweetness and acidity for a mineral and refreshing finish.
Great as an aperitif, this wine will go well with spicy or sweet and sour food, such as tagines, white meat with coconut milk.