Operated vineyard surface: 15,83 ares
Exposure: South West
Soil: White marls
Location: middle of a steep slope
After manual sorting, pressing and settling, the alcoholic fermentation takes place in barrels for 15 days, then the wine is aged on the lees for 18 months in oak barrels, 30% new barrels and barrels of one or two wines. During the first 3 months, stirring of the lees every two weeks to bring richness and complexity.
Risotto with white truffles and aged parmesan, Ballotine of Bresse poultry stuffed with morels and foie gras, Lobster thermidor with champagne cream
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