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This wine comes from a very famous plot, with a south/south-east exposure. The soil is limestone, strewn with small flat white stones which have, among other things, the particularity of restoring during the night the heat stored during the day. The vines have an average age of 40 years. They are disbudded and cultivated using sustainable methods. The soils are worked mechanically. The grapes are harvested by hand with a rigorous sorting of the bunches.
The date is fixed after various analyses and tastings in order to have the best aromatic and phenolic maturity. The target yield here is 40 hl/ha. The pressing of whole grapes is carried out in sequential mode in order to extract the juice gently. After static settling, fermentation takes place in stainless steel vats. It is followed by an ageing period on lees of 10 to 11 months.
Suggestions for accompaniment
Oysters - Grilled Saint-Pierre - Pike with white butter - Sea bass tartar with citrus fruits.
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