Dry Chardonnay (<5g/l or up to 9g/l if TA <2g/l lower)

52% of the wine was fermented in barrels of which 35% was new Burgundian barrels and 17% in 2nd and 3rd fill barrels and two 2500L Foudre’s. The wine spent 8 months on its primary lees with intermitted barrel rolling to stir up the lees and release the manno-proteins in the yeast cells that adds flavour and structure to the final wine. 48% of the wine fermented in stainless steel tanks and matured for 8 months on the fine lees in tanks before being blended back with the wood components and spent another month together in tank to integrate before bottling. The wine spent 8 months total in tank and barrel in total before blending and bottling

The wine can match up to strongly flavoured food such as duck ả l’ orange and rich sauces, such as a walnut or hollandaise sauce, if it is not too lemony. It is particularly good with crayfish thermidor or smoked haddock in a creamy, saffron sauce. It is equally good with salmon (fresh or smoked), scallops, crabs and with fish, seafood or corn chowders enriched with egg yolk and cream. If you are feeling extravagant, try the wondrous combination of a fresh crab or lobster risotto topped with truffle shavings. If you feel slightly less extravagant, or just prefer meat, go for a blanquette de veau, which mirrors the wine’s creamy complexity exactly.