Origin: Burgundian soil of clay-limestone type kimmeridgian.
Grape variety: 100% Chardonnay
Situation:Municipality of Chichée, right bank, south exposure
Pneumatic pressing. Enzymatic settling 12 to 24 hours at 15°C then fermentation in thermo-regulated stainless steel tanks. Breeding on lees. Systematic realization of malolactic fermentation then assembly after 8 to 10 months. Gluing if necessary, light filtration and bottling.
Colour:Pale gold with green reflections.
Nose: Fresh and mineral, on lemon and white flowers.
Palate:Lively, fine, fruity and mineral at the same time.
Food and wine pairings: Enjoy with fish, seafood or fresh cheese.
Serving: 10 to 12°C
Child care potential: 5 to 10 years