Surface of production: 3.05 ha (7.54 acres)
Exposition: South, South – East
Soil: Sandy-clay with veins of chalk
Average age of vines : 20 years
Grape variety : Chardonnay
Pruning: Guyot pruning
Harvest: Hand harvested
Yield: 55Hl/ha (2.9 tons/acre)
Serving temperature: 9°-12° C (48°-54°F)
Aging potential: 5 years or more
The hand picked grapes were whole-cluster pressed in a gentle pneumatic press and gravity fed to the tank to be cold settled. Separated from the heavy lees by racking, the must ferments at a low temperature in tank to preserve the fruity aromas. The wine remained on its fine lees, finished malo-lactic conversion and has been aged for 5 months before it was estate bottled.
This Beaujolais Blanc is a wine for those in search of immediate pleasure. Fragrant white flowers, full of juicy white fruits, laced with a mineral edge, and balanced by a gossamer acid finish that bewitches and beguiles one’s reason. An untamed dance of seven veils whirls across the palate revealingly and ends with slaked desire.
Salmon, risotto, lobster, Roquefort, soft mild cheese, Caesar salad, Caribbean cuisine, chicken or pork in cream sauce, stuffed clams, oysters.
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