Chalky-clay soils (clay is predominant)

Winemaking and Aging

Grapes are harvested by hand then pressed in a pneumatic press. Alcoholic fermentation and maturing are 100 % made in oak barrels with 30 % of new barrels. Stirring of the lees is made once a week. Malolactic fermentation is 100% realised. Wine is bottled in Traditional Burgundy bottles.

Tasting notes

Nose develops citrus fruits aromas like orange, toasted and spicy notes (due to the barrels maturing).
In mouth the tasting reveals freshness and a mineral note like flint.

Food and wine pairings

This wine will perfectly match with aperitif, sea foods trays, white meat and blue paste cheese.

Service and cellaring

It can be served from now at 12-14° C or kept in cellar between 3 and 5 years.

Art of tasting

Owning great wines in your cellar is not enough, you also need to know how to serve them.

Température is an essential element, around 53-57° F for the white and 55-59°F for the red. And if you don't have the right tasting glass which will amplify the wines's aromas, you may considerably reduce your tasting pleasure.

A great glass gives a large ventilation surface to the wine and a tightening neck, which allow the nose to grasp more easily the richness and the complexity of a great wine.