Vinification: white vinification with soft pressing. Cold maceration for 18 hours. Fermentation at controlled temperature (15 ° -16 ° C.) in the presence of selected yeasts. Partial aging in Allier barriques for nine months and then bottled.
Pairing: Ideal for mature cheese also marbled, grilled mushrooms, pastries, cakes.
Serving temperature: Fresh (10 ° - 12 ° C.)