GRAPE VARIETY

Chardonnay

WINEMAKING

Night and morning harvest. Gentle crushing of the grapes –short maceration on the skin (between 6 and 12 hours) in order to get aromatic complexity – light pressing – pre-fermenting oxygenation of one part of the Chardonnay to keep freshness – controlled alcoholic fermentation in vats (18-20°C / 65-68°F) – maturation with stirring of the lees.

TASTING NOTES

Straw gold yellow. Fine and elegant nose mixing white fruit aromas (pear, quince) with vanilla notes. Fruit driven on the palate, the attack is fresh, followed by a round and supple texture. Flattering oaky notes appear on the aftertaste.

PAIRING

White meat, poultry, salads, pasta, or simply as an aperitif. Best served between 10°C and 12°C / 50°F and 54°F.

KEY FACTS

• Good approach to authentic French varietal wine.
• Easy drinking & food friendly
• Vegan friendly