Terroir: Beautiful terroir of green to crimson altered schists. Harvest: Only by hand. Process: Direct press ; aging on the lees, partly in oak. Aroma and flavour: Gold yellow ; apricot and citrus nose, discrete vanilla note. Well balanced acidity with mineral overtones, fresh and long finish. Food pairing: Scallops – Jacques, mussels, shellfish and sea food, veal stew, pork tenderloin fillet, chicken (Angevine way), fish with butter sauce, mimolette, Saint Nectaire, … Service temperature: 8 to 10°. Aging: Taste it in its youth or after several years in your cellar.