The vines grow on Kimmeridgian clay soils. Deposits of miniscule oysters are found in the rock, typical to the limestone soils found in the region. Grapes are hand-harvested and are pressed before undergoing alcoholic fermentation for a period of 7 days in stainless steel vats. Malolactic fermentation follows for 30 days and the wine is aged on its lees for 7 to 8 months. Before release, the wine undergoes cold tartaric stabilization.

TASTING NOTES - This wine is a beautiful pale yellow color tinged with green. Lovely citrus aromas lead way to fruit-forward flavors of fresh pear with a rounded mouthfeel. Excellent with poultry, grilled seafood, vegetarian dishes and a variety of cheeses.