The idea of this cuvee came up as a result of small harvests in 2016 and 2017. Because the frost destroyed about 80% of crops, Vincent had asked some friends to help create this new blend, vinified in his cellar, in order to offer it to his loyal customers.
The wine is lightly racked overnight, fermented for 12 days with indigenous yeasts, and aged on its lees until bottling. It is yellow-green in colour, with fruity aromas and notes of citrus. It's light in alcohol and pairs well with seafood and vegetable starters.
The colour of this wine is clear and bright and it exudes fresh and fruity aromas of kiwi, green apple and citrus. The acidity is clean and refreshing. It tastes like the ocean and is especially suitable for all kinds of seafood, especially shellfish.
