100 % Barrel fermented in heavy toasted Allier. After alcoholic fermentation, the wine went through malo-lactic fermentation in barrique, and was in contact with the fine lees for 19 months. For the first eight months Bâtonnage takes place twice a month, thereafter once a month.
TASTING NOTES
Pale gold colour. The initial aroma is honey and reminiscent of lemons and limes, with hints of creaminess, developing into a buttery and roasted hazelnut bouquet with hints of nougat, marzipan and white chocolate. The wine has a long and pleasant aftertaste of roasted almonds.
