SEC
Dry wine made from grapes harvested in our clay-soil vineyards
2023
NATURE OF THE SOIL
Clay and flint clay with a limestone subsoil (Lower Turonian)
KEEPING POTENTIAL
15-20 years
VIGNIFICATION
Fermentation lasts between 2 and 3 months, with no added yeast or chaptalisation. It starts spontaneously thanks to indigenous yeasts, which contribute to the expression of the terroir. Fermentation is stopped by cooling the wine, followed by racking.
The wine is then aged in barrels on fine lees for 4 to 5 months. Before bottling, the wine undergoes filtration.
A total of 8 months is required to produce the wine
FOOD AND WINE PAIRING
- Seafood and oysters.
- Chilled fish dishes and vegetable terrines.
- Seafood sauerkraut.
- Rillons (traditional pork bites) and rillettes.