exotic and floral notes (white flowers) with lovely minerality.
elegant and soft, underpinned by lovely freshness which, combined with the wine’s acidity and minerality, creates a very fine expression and nice balance.
Sommelier's advice: cannelloni stuffed with the tenderest meat from Bresse poultry and finely-chopped mushrooms.
poultry and finely-chopped mushrooms.
Mainly from the “A La Côte” lieu-dit in the commune de Chasselas. The soil is a shallow clay-limestone on a gentle south-facing slope, lying at altitude (450 m). The vines are over 30 years old.
After a light settling, fermentation takes place with native yeasts. The must goes into barrel during its alcoholic fermentation. Fermentation continues with the temperature maintained at around 20°C. The wine is then allowed to complete its malolactic fermentation.
30% in 228l and 400l barrels (of which 25% are new oak), 70% in stainless steel vats, for 7 months.