Hand-picked, sorted if necessary. Pressing after 12 hours skin contact maceration. One part is vinified in temperature-controlled vats (around 20°C), the other part is vinified in casks, with regular “stirring”. After the malolactic fermentation, blending is carried out, and the wine is aged in wood for 6–10 months in our cellars before bottling.
Straw-coloured, gleaming and clear. Fine nose, heady, with aromas of white fruits with vanilla, buttery notes. On the palate, a frank attack with woody, cinnamon notes. The structure is straight and well-balanced, with a good, fairly long finish.
Not to be served too cool, this keeping wine will happily accompany fish in sauce or very fresh goat’s cheese.
Decanting into a carafe may be justified.
Medals and comments
Mâcon Competition 2007
Saint-Joseph Côte-Diane white 2005 Gold Medal
Bottles (75 cl)