Tasting note
Fresh, floral, lemony white burgundy with lots of new oak on the finish.
Viticulture
Vineyards use minimal chemicals, mainly for mildew. Grapes hand-harvested, pressed, fermented in barrel below 25°C. Entire crop barrel-fermented for depth. 20% larger barrels for richness with subtle oak. Low batonnage, late malolactic fermentation due to cellar temperature. Not racked until September, bottled as late as January, 16 months post-harvest.
Vinification
The harvest is manual and the winemaking is traditional. After pressing, the must is cooled and decanted 24 hours later. The wine is then left in oak barrels for fermentation with regular bâtonnage,filtering and bottling are done after 4 months.
Food Match
The wine can be enjoyed with a broad variety of dishes from delicately flavoured fish dishes through to chicken and pork.