SOILS: Marl, limestone scree, hard limestone.
VINIFICATION / MATURING: Harvested by hand, sorted and destemed.
After a light press of around 4 hours, alcoholic fermentation in oak barrels at around 20°C.
Maturation in oak barrels (10% new barrels) for 6 to 8 months.
Colour : Light gold.
Nose : Fern aromas, apple, honney.
Mouth : Fresh, nice mineral nuances, elegant and racy.
FOOD ACCORDANCEFrog legs, crayfish, delicate fishes (turbot, red mulet) and soft goat cheese.
Aloxe-Corton Appellation - Burgundy
White Wine - 750ml