Planting density: 4800 foots of vine / ha. Yield: 60 hl / ha.
Vinification: Manual or mechanical harvesting depending on the state of health and the constraints specific to each plot and each vintage. Nothing is decided in advance here, it's the grapes that decide! Fermentation at a controlled temperature of 15 to 18°C. Aging in vats, on lees, for 5 months, early bottling (February).
Packaging: Gaillacoise glasse 75 cl.
Tasting: Pale yellow colour with green tints. Nose: floral and aniseed notes, pleasant, lively and fine. In the mouth: quite lively attack, good alcohol / acid balance. Sour notes on the finish.
Consumption Advice: Serve chilled (6° to 8°C). To be drunk within two years of harvest. To be served with: Red mullet terrine with langoustine juice. Fricassee of monkfish with chanterelles.