Emblem of the jurassian terroir with very precise winemaking: grapes pressured in whole bunches, then a static debt to the cold. Then, alcoholic fermentation takes place at a controlled temperature of 18 ° C.

A very small annual production limited to 50 hectoliters, guaranteeing special attention at each stage of the vinification process.

This wine takes its name "Aeria" from its partly aerial wineification, that is to say in barrels exposed to natural ventilation

With a sustained golden yellow, it is a typical and powerful wine with notes of nuts, spices and confit apricot. Can be kept very long.