• Eléonore Moreau
  • Burgundy, France

Method & Production

The Chardonnay grapes are harvested in mid-September, exclusively from the village of Poilly sur Serein. Alcoholic and malolactic fermentation in thermoregulated stainless steel tanks. After which the wine is aged on the lees for 10 months before bottling.

Food matching

As an aperitif, as a starter with scallops, or as a main course with white fish, lean poultry or dishes based on puff pastry and mushrooms.