Traditional vinification in Burgundy barrels, 50% new.
Location :
North Alpilles.
Terroir :
Limestone and clay soil, very stony: Hauterivian et Barremian, second stage of the lower Cretaceous, less than 130 million years.
Winemaking :
Each grape variety is aged in barrel separately for 12 months without any racking and just 2-3 stirring of the lees. Clarification and fining are with clay. Light filtration when bottled.
Cépages :
Marsanne : 100%
Serving :
Decant it before tasting and serve at 13°C .
Tasting :
2013 : Drinking very well at the moment.
Food pairings :
Old Jura comté with a touch of Trévallon olive oil.
