Description
Grape variety: Melon de Bourgogne
Terroir: This wine is made from plots with sandy soils on micaschist.
Winemaking methods: Traditional winemaking approach with from six to nine months’ ageing on lees and periodic bâtonnage (lees stirring) which brings out the subtlety of the terroir.
Bottling: After ageing on the fermentation lees in the traditional ‘sur lie’ manner, the wine is racked off and directly bottled, in early March or June at the estate.
Tasting impressions:
Appearance: Dark lemon colour.
Nose: Great finesse on the nose with aromas of white flowers and ripe fruit.
Palate: The palate shows body and roundness, with white fruit driven flavours and subtle notes of dried fruits.
Suggested food pairings: Excellent on its own as an aperitif or with scallops in sauce. Also makes an ideal pairing for the speciality dish of Saint Julien de Concelles, fish in beurre blanc sauce, which was invented by the local chef Clémence Lefeuvre in 1890.
Ageing recommendations: This wine is at its most aromatic when young. Can be kept for up to five years.
