Slopes consisting of siliceous clay, located on the first foothills of the mount Canigou in the Aspres.
Average age of the vines 50 years, yield 18 hl/ha
Picked by hand in small crates of 10 kg, Selection of the berries.
Direct pressing of the entire grapes, Only the free-run juice will be chosen for this cuvee.
Racking and subsequent fermentation (at 16° C) of the juice with temperature control.
Stirring of the lees once a day during fermentation and start of the maturing.
Maturing : 3 months on the fine lees, bottling in January.
Serve at 12 /14°C.
TASTING : Bright gold colour. Mineral flavours such as flint stone, white ripe fruits, fresh almond and fennel. The mouth feel is round and velvety, intermingled with a refreshing acidity. Stunningly long finish.
DRINKING ADVICE : Scallops fried in citrus butter
Carpaccio of red sea bream in ginger oil
Tuna tartar with pine nuts and basil
Ceviche of shrimps with coriander and lime
Guinea fowl catalane version with lemon and garlic.