Chardonnay grapes have been harvested by hand, sorted and went through a cold settling of 24 hours at 8°C.
Te juice was then put in oak barrels (30 % new oak, 70% one year old barrels) for both the fermentation alcoholic and the malolactic and then aged 12 months with the lees.
Drink on its own, as an aperitif, or with cold cuts, starters, delicatessen, shellfish and noble river fishes.
It will also be a great companion to goat cheeses or Gruyère, French Comté or Cîteaux.
Drink from now or keep it 4 to 6 years after the vintage in good cellaring conditions.
Serve at a temperature of average 12 to 13°C (53 -55°F).