The wine named after the grandmother was produced for the first time in the year of her death in 2016.
Terroir, method of preparation and maturation: The grapes are collected from three premier cru plots of Saint-Aubin, Les Perrières, Les Combes and Les Creots. The average age of the vines is over 30 years, and the soil in the nurseries is clay and limestone. The wine ferments spontaneously in 350-liter oak barrels, where it also matures for 14 months. 25% of the barrels are new. The wine is bottled without clarification and filtering.
Use: With veal fillet and orange sauce.
Description: A youthful and rich scent with citrus peel. The dry taste is vividly acidic and juicy, and the fruitiness is ripe.