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An arresting Auxerrois from a vineyard of old vines that produce low yields of very concentrated, flavourful grapes. Rich in flavour but appetisingly savoury and dry, this has great depth, minerality and freshness.
Grape variety: Pinot Auxerrois.
Vinification: The juice is extracted with infinite care in our air-bag press. The slow, gentle pressing avoids crushing the stalks and pips. The must starts fermenting by its own, thanks to the natural yeast present in the juice and the fermentation lasts for 4 to 10 weeks. Fermentation continues in large oak temperature comtrolled barrels, maximising the expression of the minerals in the juice.
Ageing: The wine is matured on the lees in large oak barrels for 12 months. This lees-contact contributes richness in the wine. The oxygen which passes through the pores of the wood brings about a gentle oxidation in the wine and subsequent opening up the wine. The wine is then bottled and aged for 2 - 3 years. This bottle-ageing also plays a role in the wine's development. Here, the opposite of oxidization happens: Thanks to certain reactions in the oxygen-free enviroment, the bouquet develops and takes on a subtler nuances.
Best served with: White meats and poulty, meat kebabs, veal cutlets.