The Côte Chablisienne
After pressing, decanting is carried out at low temperature for 24 hours. Fermentation follows in stainless steel tanks at a controlled temperature. The refinement on the fine lees lasts from 6 to 12 months, depending on the year. If necessary, a light filtration is done. Expressive nose with citrus notes, round on the palate and with good persistence. Excellent in combination with fish-based menus, it is also perfect to accompany shellfish. 5 years of potential aging.
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