Winemaking
Manual harvest • Full bunches in the press
12 hours settling of the big lees • Fermentation in oak barrels
Temparature control
Aging
10 months in oak barrels • 20% new oak
First racking after malo-lactic fermentation
Finning and polish. Filtration before estate bottling
Wine tasting
Pale-yellow brilliant color. Rich minral nose with touches of citrus fruits - fresh and lively in the mouth, smoothly pleasant wine, with a very log finish and mineral aftertaste.
Suggest food dishes
Crayfish and aspargus
Ideally enjoyed at 10-11°C
Awards and prizes
Master of Wine • Excellence prize 1993
Burgondia d'or • 2005, 2004, 2003, 2002, 2001, 2000, 1999, 1998, 1996, 1995, 1994, 1991
Concours Général Agricole de Paris • Gold medal 2004
Tastevinage • 2000, 1999, 1995, 1994
UVA Local Contest • Silver medal 2003 - Bronze medal 2002
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