Terroir

Burgundy-Regional Grape variety: Chardonnay Soil: clay-and-limestone

Vinification

Manual harvest Pneumatic pressing Half of the harvest is vinified in new barrels, the other half in 1 or 2 year-old-barrels

Ageing

Fermented on fine lees with daily stirring Blended in March and bottled before July

Colour

Pale yellow with lemon tints

Nose

The slightly toasted perfumes of vanilla brought by the maturing in barrels do not conceal the citrus flavours mixed with white flowers'aromas

Palate

At first, a surprising strength and fleshiness for such an appellation Then, a touch of nervousness that highlights a fruity and balanced character Chardonnay amateurs will love drink it young but it may also be aged for a minimum of 5 years

Wines & Food Pairing

The wine may be served as apéritif and will match with cold or hot fish, poultry in white sauce and veined cheese Serve at 12°-14°C