Terroir

Burgundy-Côte Chalonnaise Grape variety : Chardonnay Clay-and-limestone soil

Vinification

Manual harvest, pneumatic pressing when receiving the crop at the winery Half of the wine is vinified in thermoregulated stainless-steel tanks, the other half in new and one-year-old barrels

Ageing

During the 9 months of maturing, the lees are regularly put in suspension Then, wine is blending and fining Bottling in August

Colour

Soft yellow with green tints

Nose

The noses divides itself between grape skin, white-flowers and vanilla scents

Palate

A toasted background, brought out by the partial vinification in oak barrels An explosion of fruit on the palate A rich and ample initial taste, very sappy This sensation remains during all the tasting period A balanced acidity supports the freshness of the whole

Wines & Food Pairing

This wine combines well with cooked fish in silver foil or with light sauces, cold fish with "cour-bouillon", shellfish Serve at 12-14°C