Grown on 15- to 20-year-old vines planted on southwestern-facing slopes of clay-gravel soil and rounded pebbles, the grapes are harvested before dawn to preserve their full aromatic freshness. After slow and gentle pressing, the juices ferment at low temperatures and are then aged on fine lees. Part of the cuvée spends six months in oak barrels with regular stirring (bâtonnage), while the rest is aged in stainless steel tanks to preserve the fruit’s full vibrancy. This dry Pacherenc du Vic-Bilh reveals a beautiful balance between richness, freshness, and aromatic intensity. Serve between 10 and 12°C as an aperitif, with seafood, fish, ceviche, Asian cuisine, veal blanquette, or raclette.