Soil : Kimmeridgien Marl.
Exposition : 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 : An harvest during July removing green fruits gives delicates perfumes of roses. In the mouth, notes of linden honey and a good minerality gives silky and attractive structure ending licorice flavours. An exceptional wine in limited production. To be appreciated alone or with beautiful fish steamed.