Sourced from hilltop vineyards (~400m elevation) with marl-limestone soils. Lightly crushed grapes direct-pressed, fermented with native yeasts in 350/500L barrels (5% new oak) and foudres. Aged 10-12 months ouillé style (topped-up), 30% barrel portion adds texture while preserving freshness at 13.5% ABV.
Tasting Notes
Pale gold; green apple, lemon zest, white peach, wet chalk, almond blossom. Medium-bodied with vibrant acidity, saline minerality, flinty texture, subtle brioche, and long refreshing citrus finish.
Serving and Cellaring
Serve at 12-14°C in Burgundy glass; decant 30 minutes. Drink 2026-2035; pairs with roast chicken, Comté cheese, sautéed mushrooms, freshwater fish.
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