Argile Domaine de la Rectorie
Vinification and maturation
Direct pressing, fermentation in barrels, aging 8 months on lees, stirring every day during the fermentation then once a week until December. Bottled in the spring. Refining in bottles for 6 months before placing on the market.
Nose of white fruits with iodine notes, dense and salty mouth, freshness and minerality.
Ideal with fish, white meat, hard cheese (cow or sheep).
Drink now or keep 7 years following the vintage.