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Technique
Viticulture
Chevalier-Montrachet is often considered to be one of the absolute benchmarks for Chardonnay in the world, the finest of the three major Grand Crus from this magical hillside. The estate's 0.23 ha parcel is located on a medium-grained, slightly ferruginous clay-limestone soil.
Oenology
The grapes are harvested entirely by hand. After a light settling of the must, it is transferred to 600-litre and 228-litre barrels, where the alcoholic and malolactic fermentations take place. 5 to 20% of the barrels are new, and the wood used is mainly from the Allier region, with long, light toasting. The first racking takes place after about a year's ageing in wood, when the second phase (4 to 6 months) begins in stainless steel vats.
Suggestions for accompaniment
Lobster - Delicate fish - Calf sweetbreads in cassolette - Poultry supreme with morels - Brillat-Savarin.
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