Granitic.
Muscat ottonel 70 %, muscat d'Alsace 30 %.
Early in september.
Long pressing during 4 hours, fermentation 1 month with natural yeasts, maturing on the fine lees during 10 months
1 to 4 years.
Expressive nose of muscat, anised, fresh acidity, long mouth, and persistency.
Apertive, aspargus.