Mineral Chardonnay from typical Jura soil.
Terroir, production method and maturation: The grapes are collected by hand from the vineyard, which is an old seabed and therefore full of fossils. The soil is calcareous clay. Alcoholic and malolactic fermentation occur naturally without added yeasts and bacteria in used oak barrels. The lees are not stirred and the wine is not decanted during the 14 months of maturation.
Use: As a companion to chestnut-filled ravioli.
Description: The intense aroma has roasted hazelnut and a bit of hay. The dry taste is quite linear, yellow apple and tense in acidity.