It is straw yellow in color, with greenish reflections that turn amber as the years go by.
The nose is fresh and buttery, with notes of white flowers and ripe fruit.
The palate is intense and powerful. It is round and has an unctuous finish. A textbook Meursault, a very balanced Chardonnay in which no detail stands out, but in which everything is integrated. It is a very fleshy and mineral wine.
This wine pairs very well with fish and meats such as veal and poultry.
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The original vineyards have belonged to the family for generations, but Vincent and Aline have developed the Domaine through the gradual purchase of plots. Therefore, it is a Domaine that has plots in different appellations: Meursault, Auxey-Duresses, Monthélie, Pommard, Puligny-Montrachet, Volnay, Beaune and Aloxe-Corton. Although the Domaine is located in Meursault, in the Côte de Beaune, the domain covers 10 hectares, spread over these 8 villages.
All the vines are the result of a massal selection that takes place within the family property on Aline and Vincent's own plants. On the eve of the grape harvest, Vincent and his father select the most attractive vines in the healthiest vineyards, from which they extract the shoots that will serve as grafts. These will be used to replace the dead or removed rootstocks. This practice is not very common, as many domaines prefer clonal selection.
Harvesting is done by hand. With four grape varieties, located in several villages, the grapes are harvested from each plot at their optimum ripening point.
The whites leave quickly for their home in the winery: the grapes, pressed on arrival at the winery, release a must which, after a static racking of 24 hours at a controlled temperature, is deposited in oak barrels in the cellar. There it begins its natural alcoholic fermentation thanks to the indigenous yeasts that allow the wine to maintain the typicity of the vintage. The reds prefer a little more attention: the grapes are selected by hand on the sorting table as soon as they arrive at the winery. They are then destemmed and placed in an open tank to start alcoholic fermentation. The manual punching down and pumping over are daily tasks that accompany these cuvées throughout the vinification process. Fermentation, as with the whites, is completely natural, with no added yeasts. The wine is then pressed and transferred to oak barrels in the cellar.