Hard limestone and exposed bedrock, good altitude which provides freshness. Lovely aromas of toasted hazelnuts.
WINEMAKING & GROWING
Harvesting by hand, direct pressing, not much settling, fermentation with indigenous yeasts, ageing in barrels for 12 months then transfer to vats after racking. Light filtration through earth or fining depending on the vintage. Gravity-fed bottling.
Vines planted at a density of 10,000 vines per hectare, Guyot Simple pruning, sustainable growing, carefully planned vineyard work and controlled yields.
A wine with great energy, depth of aromas, delicate oaky notes and a dense body. Suggested food pairing: sea scallop carpaccio with Burgundy truffles.
Appellation: St-Aubin 1er Cru Sur Gamay