Made from Chardonnay grapes. In the vineyard herbicides and chemical products are banned, a "natural" viticulture is practiced. The harvest is manual, with selection of the best grapes; vinification is traditional, with the use of indigenous yeasts and fermentation in open-cell vats at a controlled temperature (15-18 ° C). The wine is raised in French oak barriques (15% new) for a duration of 10-12 months.
After a particularly short winter, the months of February and March are almost spring, dry, with even a record of heat for the season on February 27, favoring the awakening and early development of the vines. On April 5th there is a first morning frost followed by four others until May 7th. Winegrowers run for cover by lighting fires to protect the vines. The summer of 2019 is one of the hottest known with two heat waves: one in late June and the other in late July. In some places it will exceed 40 ° C. Fortunately, the month of August brings rains that allow nature to regenerate. The climate is cool at the beginning of September to warm up as the harvest approaches, which begins in the middle of the month.
Pale gold yellow. At the nose it is bright and lively, with citrus scents and aromas of almond and brioche. On tasting, it remains balanced, taut and linear, and is supported by a beautiful acid shoulder and a strong minerality. The persistence is fresh and long.
Wine with good aging potential.
Taste it at a temperature of 12-14 ° C. It is excellent to taste with fish-based dishes, or with cheeses. Try it with a good fresh goat cheese.