VINIFICATION AND AGING
Our vines are between 5 and 10 years old. They take root on clayey-limestone and pebbly slopes that are exposed to the rising sun. Grapes come from the most qualitative terroirs. Direct cold pressing then selection of the best juices for a 10 day fermentation in 500-litre barrels for a perfect balance between fruit and wood. The other juices are fermented in stainless steel vats, at low temperature, to preserve the expression of each grape variety. Ageing is 30% in barrels, on the lees, for 6 months to bring fatness and complexity and 70% in stainless steel vats for freshness and balance.
The nose is complex and deep with aromas of grilled dried fruit, apricot, peach and a mineral note. The mouth is frank. An attack on notes of white fruits and white flowers, which blend with the toasted notes of the ageing process. This complex and deep pattern will seduce you.
FOOD AND WINE PAIRING
A great wine, perfect with a noble dish such as a carpaccio of scallops, turbot or poultry in cream sauce. To be discovered with cheeses; it will underline all the fruitiness of an old Comté, all the power of a Maroilles. To be served between 8 and 10°C.