Bolle Bandite Sur Lie

Manual harvest in the third week of September; crushing-destemming within two hours of harvesting, light maceration on the skins, soft pressing; fermentation in concrete barrels with indigenous yeasts without temperature control; no clarification and filtration; refermentation in the bottle with its own yeasts and residual sugars, lasting 8 months before sale.

Veiled straw yellow colour; fragrant, floral and fruity nose, with notes of Williams pear and bread crust; fresh and savory sip, with discreet structure and good complexity.

Aperitif, raw fish, baked fish, cured meats and cheeses.