250 000 bottlesvarieties
- Sauvignon blanc (40%),
- Sémillon (40%),
- Muscadelle (20%)
This particular blend, which goes back centuries, has become rather rare in recent years.
Traditional: skin contact (50%) and cold fermentation (16/18°C). The wine is aged on the lees for about 3 weeks, which accounts for its round, smooth, and remarkably fruity flavour.
It is ideal as an aperitif, or with fish, seafood (a must with oysters), and cheese.
Best enjoyed young (2 years).