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.
Alain’s cellar is located in the basement of an outbuilding adjoining his house. Whilst vinification is traditional, with all the wines being fermented and matured in traditional French oak “barriques”, Alain has installed ambient temperature control throughout his cellar to ensure optimum maturation conditions.
The entire crop is barrel fermented which gives additional depth and intensity to the wines. 20% of the barrels are larger (400 litres) giving richness without showing too much oak expression. Low batonnage and the malolactic fermentation normally starts late, probably due to the relatively cold temperature in the underground cellar.