The wine produced from these old vines, between 40 and 70 years old, stands out for its elegant sobriety. The silty-clay soil on late micaschists gives the wine unique characteristics. The grape variety used is 100% Melon de Bourgogne. In the cellar, the process begins with pneumatic pressing and cold static settling. Alcoholic fermentation takes place at a controlled temperature, between 16 and 17 degrees. After this phase, the wine is aged for 14 months on fine lees in underground vats, following the tradition of the Pays Nantais.
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The wine produced from these old vines, between 40 and 70 years old, stands out for its elegant sobriety. The silty-clay soil on late micaschists gives the wine unique characteristics. The grape variety used is 100% Melon de Bourgogne. In the cellar, the process begins with pneumatic pressing and cold static settling. Alcoholic fermentation takes place at a controlled temperature, between 16 and 17 degrees. After this phase, the wine is aged for 14 months on fine lees in underground vats, following the tradition of the Pays Nantais.
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