The attack on the palate is frank, driven by aromas of iodine, kelp and citrus fruit when ripe. A touch of roundness and a nice bitterness of end of mouth and here you have a very beautiful representative of the Côtes de Grand Lieu.
To drink and to reboire Grapes are slowly and gently crushed by pneumatic press Juice is transferred underground into glass-lined cuvesNatural fermentation by indigenous yeasts Wines age on the lees for 8-10 months, and lees are stirred regularly
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