A very complex, rich nose comprising hints of citrus fruits, bread, hazelnuts and almonds. A touch of vanilla testifies to the high proportion of Chardonnay while the depth of the Pinot Noir is expressed in the form of red fruits and violets.
Only the juices from first pressing – the cuvées - are used along with mechanical low-pressure presses. Use of gravity to avoid pumping, thus avoiding oxidation. Minimal use of sulphur with natural settling with no filtration.
Alcoholic fermentation for roughly 2 weeks at low temperature then total and natural malolactic fermentation.
Production - 50% of the wines are matured in oak barrels for 1 year.
After bottling, the cuvée is aged for at least 5 years on lees. The date of disgorgement is printed on each label. Dosage: 5.6 g/l, liqueurs aged in Limousin oak casks.