Located in the north of Burgundy, in Yonne department, the appellation stretches over around 20 communes that cover the hillsides running alongside the pretty Serein Valley. The vineyard enjoys an exceptional geological situation. The main bedrock comes from the Jurassic epoch, or more precisely the Kimmeridgean age (150 million years ago). Deposits of tiny oysters can still be found today in the rock, remains of a time where the sea was totally covering this territory.
Once arrived at the winery, grapes and must went through a long pneumatic pressing, followed by a settling of the juice and the alcoholic fermentation with selected yeasts in stainless steel tanks under controlled temperatures (18 to 20°C / 64-68°F.) to preserve a maximum of fruit.
The malolactic fermentation began rapidly after the alcoholic fermentation and was complete in January. The wine was then aged on the lees for 5 to 7 months.
Ideal with white meat dishes, sushi and sashimi, chicken in a cream sauce, shellfish and crayfish.
Around 5 years, even more in good keeping conditions.
Serve ideally at a temperature of 12-14°C. (54-57°F.)