In her vineyard, Caroline Morey applies traditional methods with the greatest respect for the environment and biodiversity. The estate practises sustainable viticulture combined with precise tillage of the soil, to ensure the long-term future of the land for generations to come. Once harvested, the Chardonnay grapes are vinified without intervention. The fruit is fermented in 350-litre casks, 25% of which are new. The wine is then aged on its lees for around fifteen months before bottling. To ensure that the wine develops in the best possible way in the bottle, the cuvée is not filtered and the bottle is sealed with a natural cork.
The golden colour graced with delicate green tints reveals an elegant bouquet of acacia, hawthorn and honeysuckle mingling with notes of verbena and hazelnut. The rich, full-bodied palate delicately leads to an incredibly long finish.