Soil: Kimmeridgien Marl. Very poor soil with rocks on top.
Exposition: very strong slope of 38%, exposed South-east..
Grape variety: Chardonnay
Vinification and growing:
-best of wine at pressuring
– Alcoholic fermentation with natural yeast at 18?C for 3 weeks.
– Malolactic fermentation achieved.
– Stirring of fine lees each month for 18 months in order to concentrate the aromas, give it more fatness and enzymatic qualities for a long ageing.
Tasting: This wine starts to reveal its poor soil and its traditional mineral notes. The fatness gives a buttered end with surmatured fruits. Perfect pairing with Bresse chicken or veal with cream and morels.