Very appealing nose like sesame, peanut, pear, dates and some spicy notes. Fine structured body with hazelnut, figs, almonds and a hint of brioche. Animating with a long, salty finish.
Harvest on 4th of October 2021.
Skin contact 12 hours, spontaneous fermentation in big old oak barrels (500 to 2.000 liters), maturation on the fine yeast (sur lie) for 18 months.
Recommended to white meat and poultry and to rich dishes with vegetables and fish.