Golden yellow color, nose with aromas of white fruits and mineral, chalky. The mouth is round and full, subtly buttered with a nice freshness. it is drunk after three years in the bottle and can be kept for an average of 7 to 10 years.
It will be served with seafood, river fish, with a few years of maturity on poultry with a cream sauce. serving temperature: 8-10°C
Vine located in the town of Beines, old vine, EAST exposure – Left bank of the Serein. Vertiginous slope at more than 45°.
Thick layer of marl called “Kimmeridgian” with the presence of fossilized oysters in the shape of a comma (Exogyra virgula).
Manual harvest. Alcoholic fermentation in stainless steel tanks for 1 to 2 weeks. Aged in vats and in oak barrels for 6 months. Stirring to lift the fine lees. blending and bottling in the spring.