Exotic, beguiling white Burgundy, bursting with ripe tropical fruit, including pineapple and guava, balanced by a concentrated jet of lime-flavoured acidity and a fragrance of spicy oak.
The harvest is manual and the winemaking is traditional. After pressing, the must is cooled and decanted 24 hours later. The wine is then left in oak barrels for fermentation with regular bâtonnage,filtering and bottling are done after 4 months.
Fresh, floral, lemony white burgundy with lots of new oak on the finish.