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vibrant golden yellow.
fresh crisp nose with notes of exotic fruits and slight toasty notes.
supple & fresh, round structure supported by a good balance between acidity and minerality.
Grapes are hand-harvested in general by the 10 last days of February.
Shallow fersialitic soils derived from quaternary alluviums of clays, on shales and siltstones (primary age) with inclusions of quartz. Due to their southern exposure, the plots are subject to cool winds and this brings out and emphasizes the freshness of the Chardonnay,as well as its acidity and minerality.
Whole bunch pressing, followed by a cold sedimentation for 48 hours. Wild yeast fermentation in barrel (20% new oak), followed by complete malolactic fermentation.
The wine is aged for 9 months in French oak barrels with regular stirring of the lees.