Terroir: Beautiful terroir of green to grey sometimes crimson schist soils. Harvest: Only by hand to select the best grapes ; in successive "tries", depending on the noble rot evolution and concentration maturity. Process: Very slow press all bunches, aging in tank on the lees. Aroma and flavour: Yellow tint ; honey, citrus and exotic fruit ; sugar and acidity very well balanced for this digest wine. Food pairing: Aperitif, fouace, melon, quail with grapes, duck with orange, duck breast with honey, blue cheese (Roquefort, Bleu d'Auvergne, ...), roasted pineapple, apricot pie, tarte tatin, chocolate pancakes, ... Service temperature: 8 to 10°. Aging: Easy to drink in its youth even if you can forget it several years in your cellar.