BLANC DE BLANCS

Made by blending Marsanne, Clairette, Ugni Blanc and Bourboulenc,
it has a citrus and white blossom bouquet. On the palate, it rests on the tongue with a fresh core with an undertone of white-fleshed and citrus fruits.

It is a perfect accompaniment to seafood, shellfish,
grilled fish and bouillabaisse. It is also very
well-suited to being an apéritif with its fresh flavours and delicate aromas.
After two to three years of ageing, it gains roundness with
notes of butter. It is a superb partner for fatty fish such as
turbot or monkfish and would also do justice to a platter of
goat’s cheese.

Technical sheet (pdf)


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