Description
100% Chardonnay, drawn from a parcel of 40 year-old vines planted on Jurassic-era limestone scree. The juice underwent fermentation and aging in wooden barrels for 12 months; the resulting wine was bottled in early september of 2020 — during harvest — with some of that year’s musts. Second fermentation, prise de mousse, with indigenous yeasts. Aging on the fine lees in bottles for almost three years. The wines were disgorged in August of 2023 at a ‘Brut’ level of sweetness with 10 g/L of natural residual sugar; no dosage involved.
