Appelation Regionale de Côte d'Or
The grape harvest collect in trays, is sorted out in reception on vibrating table (if need). GRapes are directly forwarded into the press for a delicate pressing. The debourbage is made using cold temperature during 12 hours, then the juice is directly put in oak barrels with addition of yeasts to start the first fermentation (Alcoholic).
The second fermentation (Malo-Lactic) is naturally made in oak barrels (15% new oak, 85% 1 or 2 yearsl old). The elevage is of 12 months all in all. No racking but a soft filtration before bottling is made, to preserve all the aromatic aspect of the wine.
Between 8° and 10°C
Discover the specificities of each vintage of Burgundy Chardonnay: