Certification : Certified since 2023 in “Organic farming”
Vinification/aging : Mechanical harvesting. 2 fermentations: alcoholic fermentation followed in the spring by malolactic fermentation in demi-muids and concrete egg-shaped tanks, bringing richness and complexity to the wine. Aging in century-old cellars.
Taste and nose : Golden color, milky nose, very frankly on the butter with some scents of white fruits and Fumé. The attack on the palate is fleshy and dense. Finish on nuts.
Food pairing : This wine will go well with snails, asparagus, marinière mussels, Fuméd salmon, pike dumplings, creamy white meats (veal blanquette, queen bites), fish in sauce, cheeses (comté, époisse… ).