Alcoholic and malolactic fermentations in temperature-controlled tanks. Ageing on fine lees for 4- 6 months in stainless steel tanks. Bottling 8 months minimum after harvest.
A very minerally, fresh and citrusy wine that shows great concentration with a pure clean finish
Matches well with seafood, snails, pork meat products, Andouillettes of Chablis, Terrines, cheese or as an aperitif.