About the wine
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Description
Light pressing with pneumatic press. Cold settling, without enzymes. Alcoholic fermentation occurs thanks to THE NATURAL YEASTS, present on grapes skin (pruine), in inox tank in low temperature (18° - 20° C) The Wine maturation is made on lees with batonnage, during 6 to 8 months without any excessive sulphits The clarification is made has base of Clay. The Wine will be slightly filtered just before the bottling.
Food pairing
Vintage « Le Pierrier » will be appreciate for aperitive, with fish dishes, seafood, and of course also with the famous local goat cheese “Le Crottin de Chavignol”.
