A creation of old vines from the Grand Cru garden.
Terroir, production method and maturation: The grapes were collected at the end of September from the Grand Cru plot of Valmur, which was planted in the 1950s and 1960s and covers 2.5 hectares. With the help of wild yeasts, the wine aged in oak barrels without temperature control. 10% of the barrels are new. After fermentation, the wine was allowed to mature on the lees for a year, and it is not clarified or filtered before bottling.
Use: As a companion to fish fried in butter.
Description: The scent is intense and toasty nutty. The dry taste is rich, the mouthfeel is creamy and the acidity is well concentrated.