The most popular of the estate.
Growing Conditions
Soil 80% Flint, 20% clay, limestone, marls.
Vines have natural grass cover. "Guyot Poussard" pruning method.
Rigorous de-budding (set at 16 bunches per vine).
Soil tillage.
Harvest
The decision of harvest date is vitally important to the potential of our wines. Each plot is regularly visited leading up to the harvest. Grapes are tasted and once optimum quality is reached, the harvest can begin. Great care is taken during harvest from plot to press.
Winemaking
Slow pressing for 2h30 - settling of 12 to 18 hours. Fermentation between 15 and 18 degrees C in stainless steel vats. Aged on lees until bottling.
Nose
The initial nose offers aromas of tangerine, grapefruit and lemon on a floral background with subtle notes of lily of the valley and elderberry. On aeration the nose gains complexity with more mineral and spicy aromas. Notes of lime blossom and bergamot complete the aromatic palette.
Palate
Very fresh, lively attack. The palate is consistent with the nose, with the same tangerine and lemon. Characterized by finesse and intensity, the wine ends on mineral notes with a hint of iodine.
Appearance
Pale yellow with silvery glints.
Food Pairing
Serve with fish loaf, fish with butter sauce, asparagus, Chavignol mini goat's cheeses.