Bourgogne Côte d’Or
- Grape varietyChardonnay
- ClassificationRégionale
- Climat‘Les Grands Clous Perrons’ and ‘Les Pellans’ blend
- VinificationThe grapes are completely destemmed and the harvest undergoes cold maceration (4 to 6°C) for 5 to 7 days. Alcoholic fermentation begins naturally, and lasts 8 to 12 days. Pressing at the end of fermentation. The wine remains in the vats for 4 to 6 days in order to select the finest lees after decanting. It is then placed in barrels and stainless steel vats where it undergoes malolactic fermentation.
- Ageing50% stainless steel vats and 50% 500-litre barrels of 2 to 10 uses; maturation on lees for 9 months.
- BottlingAt the estate
- Ageing potential4 to 7 years
- Serving temperature13 to 15°C
