Winemaker Thomas Pico uses a "champagne press" at the domaine to allow for a very slow and delicate press of the grapes. The wine is fermented using only indigenous yeasts and élévage is slow and long lasting around 14 months in a combination of cement eggs and/or old Burgundy barrels and demi-muids.
Tasting Notes: A very fresh 1er cru with refined, taut, citrussy nose. Fresh, focused and expressive with high acidity Fine spicy notes and lovely precision with a long finish.
Food Pairing Suggestion: Saline streaks, spicy poultry, buttery pastry dishes
Grape Varieties: Chardonnay