Tasting note by Véronique Boss-Drouhin "A wine for mere pleasure! Pale yellow colour with numerous bright green reflections. Intense persistant flavours of peach and white flowers harmoniously meshed together. On the palate, the wine is ample, fresh, intense, with reminiscent notes of ripe grapes, almond, fresh hazelnut and cinnamon. The mouth reveals an elegant wine endowered with a good structure".
Pressing: very slow so as to respect the fruit. Juices from the last pressings are not retained
"A dry and fruity wine, easy to drink. Its colour is pale gold with greenish hues. Very fresh aromas reminiscent of citrus (lemon or grapefruit); small pleasant touches of fern or coriander are found as well. On the palate, dry and fruity, with mineral notes. Pleasant and long aftertaste.
Supply: grapes and must purchased from regular suppliers. Very slow pressing so as to respect fruit
Temperature: 12/13°C (53-54°F). Cellaring: 1 to 5 years.
Harvest Time: 2
"A dry and brisk wine, typical of Chablis. Brilliant yellow-green colour with green reflections. On the nose mineral and complex aromas are reminiscent of lemon and white flower, together with vegetal hints such as asparagus or artichoke and marine notes. On the palate, the first impression is clear-cut and sharp. Long on the aftertaste, with fruity as well as mineral flavours; becomes slightly honey-scented when the wine is more evolved".
Harvesting: by hand. Pressing: very slow so as to respect the fruit. Juices from the last pressings are not retained.
Temperature: 13°C (53°F). Cellaring: 3 to 8 years.
Harvest Time: 2
"A truly convivial wine. Owing to the careful blending of various terroirs, the result is a wine of great charm. It has a lovely raspberry colour and a brilliant hue. The nose is both refined and intense, with notes of violet, peony and red fruit syrup. As you drink it, it feels fresh and silky. Both freshness and fruit remain for quite a long time on the palate".
Harvesting: by hand. Method: traditional for Beaujolais; semi-carbonic maceration, full bunches of grapes. Maceration: 4 to 10 days. Ageing: stainless steel vat.
Temperature: 13°C (55°F). Cellaring: 1 to 3 years.