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This cru, claimed in Montmains, is essentially from a parcel included in the place called "milieu de Butteaux". It is a warmer terroir than the other two first growths of the estate, so it is harvested earlier. Thomas now farms 40 ares, which he integrates into his own production through successive purchases.
The grapes are collected in small hoods, then sorted on a table, pressed and settled. Fermentation takes place in non-new barrels and demi-muids. The musts are then matured for a year in reduction, on the lees and without adding sulphur. No yeast, no chaptalisation, no acidification. The end of the maturation is done in stainless steel tanks. No fining or filtration, with a small amount of So2 added.
Suggestions for accompaniment
Andouillette with mustard sauce - Crispy sea bass with foie gras - Beaufort cheese soufflé - Almond trout.
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