Bright yellow color. Notes of white fruits, apple, peache with hints of citrus and grapefruit. Round and rich in the palate with lots of fresh fruit, acidity and minerality.
She was nurtured there by her mother Jeanne and then trained as a winegrower by her father, Jean Huteau. Today Catherine perpetuates the tradition by bringing her own characteristics: dynamism, vivacity and generosity.
Harvested at maturity, sorting, first juice from pneumatic pressing, settling by cold stabilization then long alcoholic fermentation with temperature control at 18°C, batonnage to bring power and finesse. Aging on lees between 6 and 9 months.
Pairs well with seafood and fish in sauce (perch with white butter sauce).