This pale yellow Auxerrois shows an intense nose of fresh white fruits, rhubarb and spring flowers. Easy to drink and fresh on the palate, this wine ends on a fruity and crunchiness taste.
Auxerrois blanc is thought to have originated in Lorraine, rather than near Auxerre in the Yonne. Recent DNA fingerprinting suggests that it is a cross between Gouais blanc and Pinot noir, the same ancestry as Chardonnay. The name Auxerrois blanc has actually been used as a synonym for Chardonnay in the Moselle region in France, which explains why there is also a longer name (Auxerrois Blanc de Laquenexy) for the grape variety.
Alcoholic fermentation at 16°C followed by a short fermentation at 18°C allowing to keep some crispiness to the wine. The wine was then aged on the fine lees for 6-7 months. No Oak. No Malo-Lactic fermentation. Right before bottling, the wine was filtered using a tangentiel filtration system.