The producer's famous blend from the plots of Saint Aubin.
Terroir, production method and maturation: The grapes are collected by hand from 10 plots in the village of Saint Aubin planted between 1985 and 2000, 1/3 of which are classified as premier cru orchards. The soil of the nurseries is limestone clay and the yield is about 40 hl/ha. The bunches are sorted and pressed whole. The juice is allowed to settle for a day, after which the wine is decanted by gravity into 300-600 liter barrels. After alcoholic fermentation, the wine undergoes malolactic fermentation and matures in barrels for 12 months.
Use: As a companion to fried thymus.
Description: The scent is restrained and slightly reductive. The dry taste is still somewhat shy and citrusy, but the refined texture and noticeable juicy acidity promise the wine a long life.