Tasting notes: Its young robe is brillant, glittering, pale, yellow colour with green reflections.
Its open, powerful and intense nose, offers a beautiful aromatic and complexe
palate mixing mineral, fruity and even floral notes. With maturity, appear
On the palate: The attack is lively, nervous, wrapped in a nice and pleasant
Cellaring: For drinking now, but it will flourish from 3 years. It can age 5 to 6 years.
Matching wine with food: Fish and Seafood. Soft and hard cheeses such as Brie, Vacherin, Saint-Nectaire, Mont-d'Or, Beaufort, Comté and Gruyère.
Serving temperature: To be served as an aperitif or for tasting between 11 to 12°C and 12 to 14°C with
Viticulture: The vines are pruned in Guyot, disbudded and trellised using the traditional Burgundian technique. Fertilization is rational. Regular dogging of the soils. Manual successive sortings of the harvest.
Vinification and maturing: Vinified in stainless steel tanks with thermoregulation between 18 and 21°C.
Wines are then aged in oak barrel during 10 months.