Localisation: Burgundy, France
Tasting Note: A fruity, bright and admirably fresh nose introduces dry and precise flavors that possess excellent vibrancy and ample lemon peel character on the solidly long finish.
Notes: The subsoil consists of fine alluvial river sediment, which is common on the lower part of the slope.
Aged in oak barrels for about 10 months, then drawn off and put in tanks for 2 months before bottling
Food Pairing: Excellent as an aperitif or with a seafood dishes. Also delicious with semi-soft cheeses such as goat cheese.
The Domain: Much like humans, vines are living organisms that need to be fed and treated with consideration. Home-produced composts, phytosanitary environmentally-friendly products, plowing, and a carefully preserved biological balance of the soil help us achieve our main cultivation goals. It depends fully on good management and healthy materials to start with. We aim for yields between 45hl to 50hl for the whites and around 35hl for our reds. Pneumatic pressing followed by rigorous must settling constitute the first steps in our winemaking process. Natural yeasts are sufficient for sugars to ferment for a period of three to four months in cool cellars built in solid rock, with constant temperatures of 6°C to 8°C in winter.
The ageing process is carried out in oak barrels on lees over a 12-month period (we use about 20% new oak), followed by fining, an important step in achieving a wine’s elegance, olfactory precision and cellaring potential. It ultimately results from the combination of all our efforts throughout the long 30-month process. All possible care is taken with even the minutest detail, along with the use of high-performance viticultural material: peristaltic pump, pneumatic press, oak barrels between one and five years old, and estate bottling.