Grapes come from eroded granite soil, which is East, South-East facing. The crop is hand-harvested. The whole bunches are pressed. Fermentation is performed in temperature controlled (17Deg C) casks with natural yeasts. The wine is aged in 600 litre-barrels for 8 months, and then for 2 months in vat. Colour: golden yellow colour with green lights and brilliant. Nose: fresh, with roasted notes, brioche and aromas of white-fleshed fruit, fennel and honeysuckle. Palate: fresh, suave and well-balanced. The wine is rich with great persistency, and slightly roasted and aniseed aromas. Oven roasted or barbequed monkfish with a lemon and herb dressing.