Autochtone
Cet Autochtone est un tressallier exprimant une belle vivacité minérale et saline. Une attaque portée sur les agrumes (zeste de citron, yuzu) et une bouche ample gorgée de fruits blancs acidulés.
Terroir : sélection parcellaire à Cesset. Sols granitiques.
Vinification et élevage : 12 mois en fûts de chêne de l'Allier.
Accords mets/vin : poissons crus, cuisine japonaise, fruits de mer et crustacés cuisinés, volailles.
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