Winemaking & Terroir
Vineyard
The fruit is sourced from old-vine parcels in the Savigny-lès-Beaune appellation, where limestone and clay soils impart minerality and depth. Vines average 45–60 years of age, ensuring concentrated flavors and natural balance.
Vinification
Hand-picked grapes undergo gentle pressing and cold settling before fermentation in French oak barrels (25% new). Malolactic fermentation is encouraged to add roundness, and the wine matures on the lees for 12–14 months to develop richness and complexity.
Tasting Profile
Appearance
Pale gold with subtle green highlights.
Aroma
Inviting notes of white flowers, lemon blossom, green apple, and wet stone.
Palate
Crisp acidity leads into layers of pear, quince, and toasted almond, finishing with a long, mineral-driven length.
Food Pairing & Serving
Serve at 10–12°C. Pairs exquisitely with oysters, scallops in butter sauce, roast chicken, or aged Comté cheese. Cellar for up to 8–10 years to experience evolving nutty and honeyed nuances.
