Soil : Chalky-clayey soils.
Grape varieties : 100% Chardonnay
Vinification : Made by straight pressing. Then there is a sediment precipitation by cold temperature (10°C) during 24 h. Then only the clear juice is innoculated for the fermentation. That one during 18-21 days at low temperature, to protect the natural grapery aromas. A part of the juice is fermented in new oak barrels. After the fermentation, the maturing in barrel during several months with a weekly stiring.
Food and wine : It is a perfect accompaniment to fish and shell. And excellent with white meat cooked with sauce.
Or simplier alone in aperitif.
Advice : This wine must be served chilled between 12 to 14°C.