About the Wine
Producer: Colin Barollet
Ageing: Aged in oak barrels used between 1 and 5 tines for 10 months
Bright in color with green hues; the nose is expressive, lemon-flavored with a floral note of white flowers; the mouth is fleshy and substantial with some broiled and fresh almonds notes. The finish is steady and lightly saline.
Perfect with tripe sausage or Burgundy snails but also with fish, Shellfish or poultry with cream sauce or white meat. Hard cheeses (Gruyere, Compte and Gouda) or fresh goat cheese. Traditional vinification. The grapes are pressed immedistely upon arrival at the winery in pneumatic presses. Fermentation in stainless stell thermo-regulated at 16c. Aged in oak barrels used between 1 and 5 tines for 10 months. The oak is mainly sourced from the Vosges region.