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Technique
Viticulture
Chevalier-Montrachet is often considered one of the world's absolute benchmarks for Chardonnay, the finest of the three major Grand Crus from this magical hillside. The estate's 0.23-hectare parcel is located on a medium-grained, slightly ferruginous clay-limestone soil.
Oenology
Harvesting is entirely manual. After light settling, the musts are racked into barrels, mainly 600 l. but also 228 l., where alcoholic and malolactic fermentation take place. 5 to 20% of the barrels are new, with wood from the Allier region used for 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 tanks.
Suggestions for accompaniment
Lobster - Delicate fish - Calf sweetbreads in cassolette - Poultry supreme with morels - Brillat-Savarin.
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