About this wine
Grapes
A blend of Chardonnay and Viognier; the proportions are not specified.
Vinification
The grapes are harvested at a level of maturity suited to the desired expression of the wine. An overnight cold pre-fermentation maceration is conducted with dry ice. The must is then pressed, and the resulting juice is clarified before low-temperature fermentation, a process intended to retain and combine the fruity aromas of both varieties.
Ageing
The wine remains in steel on its lees for seven months, from September to April. Bâtonnage is initially carried out every other day, after which its frequency is gradually reduced. This lees contact builds sweetness, volume, roundness and length. The wine is bottled without added sugar; its impression of sweetness comes from maturation on its own yeasts.
Technical data
- Alcohol: 13.0% vol
- Annual production: 3,000 bottles
- Maturation: 7 months in steel
Tasting profile
Chardonnay contributes notes of pear, apple and acacia honey, while Viognier brings delicate aromas of apricot and white peach. Lees ageing gives the palate sweetness, roundness, volume and length.
Serving and pairing
Serve at 11–13°C. Pair with fish, shellfish or cheeses.