Cultural practices: Yield control, soil tillage and integrated pest management, vines more than 25 years old.
Terroirs: Clayey-Marly, Marno-Greseux
Vinification: Selection of grapes at harvest time, slow and respectful pressing, cold settling, alcoholic fermentation in temperature-controlled vats, tangential filtering.
Food pairings : Fish in sauce, Game birds, Veal sweetbreads, Foie gras, or to be enjoyed as an aperitif.
This Pinot Gris can be enjoyed now, but it can evolve positively in the cellar for another 5 to 7 years.