The vines used in the making of this cuvée are grown sustainably in an ideally exposed location where they thrive in chalk- and marl-rich soil. The domain chooses the plough its soil to encourage deep roots and manages healthy competition between the plants. The grapes are taken to the winery in small cases so they don’t get damaged.
The bunches are pressed directly before alcoholic fermentation in oak casks. The wine also completes a malolactic fermentation in full and is stirred every week to keep the lees suspended. Finally, the wine is matured in oak casks and bottled without fining or filtering.
Made to be aged, this wine pairs nicely with creamy cheeses, mushrooms, and fatty fish. In the glass it has a golden yellow hue that gives off a complex aromatic bouquet. We find notes of white fruit, nuts, butter, citrus zest, and white flowers like honeysuckle and acacia. The palate is nicely balanced between richness, tension, and minerality.