Mont Rouge columnar wine, which was named differently so that it wouldn't be mistaken for a red wine.
Terroir, production method and maturation: The grapes are collected by hand from the east-facing slopes of Mont Rouge, filled with iron-rich clay and limestone. Alcoholic and malolactic fermentation occur naturally without added yeasts and bacteria in used oak barrels. 10% of used barrels are new. The lees are not stirred and the wine is not decanted during the 11 months of maturation.
Use: With mussels stewed in saffron broth and french fries.
Description: An open and giving aroma with ripe lemon, a hint of apricot and toasty oak. The dry taste is mouth-fillingly rich, tense with acidity, but ripe with fruitiness.