Traditional vinification in Burgundy barrels, 50% new.
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 :
Chardonnay : 12%
Clairette : 14%
Roussanne : 37%
Marsanne : 37%
Serving :
Decant before serving at 13°C.
Tasting :
Very open at the moment (2014). Will still evolve for a few years.
Food pairings :
Grilled fish with olive oil.
