A small experiment of 2000 bottles. The Chardonnay grapes are hand-harvested in mid-September, from Vaucormes and Beauregard. Alcoholic and malolactic fermentation in thermoregulated stainless steel tanks using indigenous yeasts. After which the wine is aged on the lees for 12 months before bottling.
- Eléonore Moreau
- Burgundy, France
Method & Production
Bright and vibrant with ripe yellow fruit. Lovely minerality. Very well-rounded and shows finesse. Extended lees contact brings depth and concentration to the wine.
As a starter or as a main course with white fish, lean poultry or dishes with puff pastry and mushrooms. Also excellent with goat's cheese or Comté cheese.