Vinification/aging : Harvestmanual. Fermentation and aging in thermo-regulated stainless steel vats (FA and FML). Bottling 6 months after harvest and up to 10 months. Indigenous yeasts.
Taste and nose : Mineral nose. Generous palate where the fruitiness rubs shoulders with the iodized side and the minerality of the wine. Frank attack and beautiful aromatic persistence.
Food pairing : Oysters, seafood and shellfish, Chaource tart, andouillettes from Morvan, snails, rabbit with mustard, calf’s head…