2022 Technical Specifications
Grape Varieties Chardonnay
Region Saint-Romain
Soil Marl-limestone and clay benches
Sites Sous Roches; Sous Château; Poillange
Vine Age 50
Fermentation Vessels French oak barrels
Pressing Method Pneumatic Press
Indigenous Yeast Yes
Oak Details 15% First Fill New Oak
First Fill New Oak15%
Oak Types French oak
Barrel Size 228
Serving Temperature 12°C · 52°F
Production Details Manually harvested and sorted in the vineyard, pneumatically pressed and lightly settled before barrel fermentation. Matured on fine lees for 15 months without lees stirring; one month before bottling, the barrels were blended in stainless steel. Fining and light filtration preceded bottling according to the lunar calendar.
Tasting Notes Linden, lemongrass, boxwood and pronounced mineral notes; lively Chardonnay palate with softness and lingering fruit
Food Pairing Pâté en croûte, roasted poultry, veal blanquette, Cîteaux or Brillat-Savarin cheese, and shellfish
Vintages
2021 Technical Specifications
Grape Varieties Chardonnay
Region Saint-Romain
Soil Marl-limestone and clay benches
Sites Sous Roches; Sous Château; Poillange
Vine Age 50
Fermentation Vessels French oak barrels
Pressing Method Pneumatic Press
Indigenous Yeast Yes
Oak Details 15% First Fill New Oak
First Fill New Oak15%
Oak Types French oak
Barrel Size 228
Serving Temperature 12°C · 54°F
Production Details Manually harvested and sorted in the vineyard, pneumatically pressed and lightly settled before barrel fermentation. Matured on fine lees for 15 months without lees stirring; one month before bottling, the barrels were blended in stainless steel. Fining and light filtration preceded bottling according to the lunar calendar. The sheet cautions that overall technique may be modified according to the vintage.
Tasting Notes Linden, lemongrass, boxwood and pronounced mineral notes; lively Chardonnay palate with softness and lingering fruit
Food Pairing Pâté en croûte, roasted poultry, veal blanquette, Cîteaux or Brillat-Savarin cheese, and shellfish