To the eye, these wines present the classic features of a Burgundian Chardonnay: limpid, pale gold color with green highlights when young, darker gold color with age. The aromas are acacia, mayflower, honeysuckle, bramble flowers. Of the livelier scents, lemon-balm and gun-flint may be added. In the mouth, the wine is always fresh, young at heart, frisky, alluring, and rich in spicy back-flavors. Refinement and delicacy are harmoniously matched to a durably well-built structure.
Highly-bred, subtle and rich in delicate nuances, it can be properly matched only with foods of comparable balance and aromatic intensity, for example, veal in white sauce suits it very well. As far as seafood is concerned, steamed or poached crustaceans, noble fish (plain fried, grilled, or, better still, steamed) are well-suited. Paella, made with meat and/or fish, also goes well with this wine since the smooth tasting dish with its diversity of aromas will be lit up by its allure and aromatic richness. The same goes for cooked seafood. As for cheeses, it brings out the best in goat cheeses, Beaufort, Comté, Emmental and Saint-Paulin.
In 2003, a group of young winemakers decided to put their efforts together in order to succeed in the conquest of export. The grapes are selected among the best appellations ...
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