White Auzan

Winemaking process

Grapes are cooled at reception. Then the must is cooled to facilitate a natural clarification. Low temperature vatting.

Tasting notes

Yellow colour with green reflections. Fresh white fruits and white flowers’ pollen aromas on the nose. The Grenache provides the richness and the Roussanne the balancing acidity.

Food pairings

aperitif, asparagus, fish, white meat with a creamy sauce, veal chops “forestière” (with mushrooms), seafood, risotto and salad