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An expressive wine with a pleasant nose of green apple and honeysuckle leads way to a round mouthfeel of apples, almonds and finely integrated oak. This wine is an excellent companion to seafood and fish dishes including scallops and shellfish, white meats, and soft cheeses.
The father-and-son team of Fernand and Laurent focuses tirelessly on maintaining quality with their practices: low yields, minimal use of fertilizer and strict hygiene. All of their wines are vinified and matured in a modern winery but Laurent pays special attention to keep with traditional Burgundy practices: barrel fermentation for the whites, minimal stirring of the lees, and ageing the wines in French oak barrels
from a variety of forests and coopers. The vineyards are worked “agrobiologie” with care taken to see that soils are cultivated without the use of chemical weed-killers. The family is also a member of the research group DEPHY-EcoPhyto since 2012, which aims to decrease the amount of pesticides used and to better agricultural techniques for an environmentally sound ecosystem.
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