The Three 2020

Organic. Each variety is harvested separately. Skin maceration for a maximum of 8 hours at low temperature. Separation of the free-run juice from the press juice. Gentle static settling of the musts at low temperature. Maturation in barrels with its lees, with two bâtonnages daily for the first two months. Aging in barrels for approximately 4-6 months. First, second, and third-year French oak barrels from Alliers. Volumes of 225 and 300 liters.

Straw yellow with golden highlights, clean and bright. Complex aromas, predominantly the varietal characteristics of Chardonnay (dried fruit, toasted bread, etc.)
and Sauvignon Blanc (grass, hay, etc.), subtle hints of smoke and vanilla, the result of barrel aging and lees aging. A dense and creamy sensation, with a broad mouthfeel and balanced acidity enhancing its silkiness without overpowering it. A long and persistent finish, with subtle toasty nuances returning.

Vineyard at altitude (750-840m). Does not exceed 2 kg per plant. Manual ≤ 10 kg/box.

Mediterranean