Vineyard and terroir
100% Chardonnay
Calcareous clay soil, Portlandian subsoil
Vinification and ageing
After the grapes are pressed and the juices settled, the musts are fermented in temperature-controlled stainless steel tanks.
The wine is aged on fine lees for approximately 6 months in order to preserve all of its fruit and freshness.
Tasting notes
Expressive, fruity nose, exuding scents of lemon and sea air.
Starts off bold and lively on the palate with a touch of minerality on the finish.
Serving
This wine may be enjoyed in its youth as an aperitif or with prawns or a seafood platter. It is also the perfect match for a local speciality – Chablis chitterling sausage.
Serve between 10 and 12°C.
Enjoy while young or cellar for up to 2 or 3 years.
