Chardonnay made from old vines in the village of Saint-Véran.
Terroir, production method and maturation: The grapes are harvested by hand from deep limestone clay soil. 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 11 months of maturation.
Use: With pumpkin gnocchi topped with Parmesan.
Description: Ripe lemony, gently toasty and creamy aroma. The dry taste is medium-bodied, crisply acidic, but at the same time toasty nutty and yellow plum. Lingering aftertaste.