CORTON-CHARLEMAGNE GRAND CRU
Upper Bathonian soil, white marl and limestone.
VINIFICATION / AGING
Manual harvest. Sorted and destemmed.
After a light pressing of around 4 hours, alcoholic fermentation in oak barrels at around 20°.
Aged in oak barrels (10% new barrels) for 6 to 8 months.
Colour: Gold with light green reflections.
Nose: Aromas of white flowers, slightly honeyed. Elegant minerality. Slight smoky note of vine shoots, spices and white fruits.
Palate: Structured, balanced.
Foie gras, shellfish (lobster, lobster).