Chardonnay
Bourgogne Hautes-Côtes de Beaune
With gold-green highlights, the nose expresses aromas of white flowers. It also suggests floral honey. The palate is elegant and straightforward.
Know-how
Grape variety : 100% Chardonnay
Terroir : Clay-limestone, white marls, with surface limestone rocks
Vines: On hillsides, light chalky slopes, east / south-east exposure
Viticulture: Guyot pruning style, mechanical soils labour, reasoned practices
Harvest: Mechanical: sorted on the plot with optical sorting system. Second sorting by hand at the winery on sorting table
Winemaking: Whole bunches are directly pressed, slowly, without sulfites.
A cold slow-settling at 8°C for 24h in stainless steel vat, after light sulfur additions.
Alcoholic fermentation with indigenous yeasts & slow malolactic fermentation
Aging on lees : 9 months to a year in stainless steel vats. Regular and gently stirring for more yeasts expression in suspension. One racking following the end of fermentations, during the spring. Wines under CO2 for keeping wines freshness. Light Kieselghur filtration before bottling.
Tasting notes
With gold-green highlights, the nose expresses aromas of white flowers. It also suggests floral honey. The palate is elegant and straightforward. The freshness and minerality of Chardonnay are combined with a touch of light roundness, making it fruity and light.
Ageing potential: up to 4 years. More lively in its youth, it will become rounder with time.
Food pairings
Best served between 10 and 12°C. In its youth, it is a perfect match with parsleyed snails, terrines or even parsleyed ham. As it matures, it goes better with spicier dishes and in sauces (Blanquette de veau), as well as with cooked fish and poultry (Poulet au citron). For cheeses, we prefer Chaource, Bleu de Bresse and cooked cheeses (Comté).