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A pleasant and straightforward wine, it is clean and lively on the palate, with a bit of flesh brought about by a few grams of residual sugar. All stages of fermentation and elevage are in cuve (a mix of stainless steel and enamel), and the mountainous terrain, coupled with a dry climate, keeps the grapes clean and free of moisture-related problems, allowing for an exceptionally low addition of sulfur.
Winemaker: Romain Chamiot
Variety: Jacquère (100%)
Terroir: From parcels known as La Pierre Hachée, Saint Vit, Le Lalambier, Les Moulins, La Fontaine large, Charpenay. All are planted on east-facing slopes. Limestone-clay subsoils beneath limestone scree.
Vinification: Wine ferments in stainless-steel and enameled concrete tanks, with almost all fermentations spontaneous (80%) Whole-cluster direct pneumatic pressing. Time on Lees: 4-6 months. Malolactic Fermentation: Spontaneous, in stainless-steel and enamel tanks following alcoholic fermentation
Aging: 4-6 months in Stainless-steel tanks
