Appellation Petit ChablisContrôlée
Technical sheet
Grape variety: Chardonnay
Exposure: South - South-east
Age of the vineyard: 15 - 20 years
Geology: Kimmeridgian limestone
Wine-making process: Traditional in temperature controlled tanks
Maturing: in temperature controlled tanks
Ageing: from 3-5 years or more depending on vintage
Food and wine combinations
-Oysters
- Crabmeat
- Clams
- Winkles
- Mussels baked in a bed of pine needles
- Fish stew
- Conger-eel soup
- Deep-fried catfish or smelt-fish
- Blue trout
- Cheese fondue
- Grilled chicken wings
- Chicken fricasse with sour cream
- Andouillette grilled on vine stocks
- Veal escalopes flambé with Calvados and cooked in cider
- Pizzas
- Cheeseburger
- Fresh goats cheese
- Soft goats and cows-milk cheeses
- Warm pancake batter pie and genoese sponge cake
Recipes...
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Eye
Golden yellow, pale green in colour. Bright, luminous
and limpid.
The nose
is young and fresh and you are transported by its vivacity in a whirlwind of fine, fruity, floral scents.
Taste
is lively, pleasant and fruity. We discover lemoney, citronella flavours on a fine, minerally background. The finish is most agreable and leaves the mouth fresh and perfumed.
Serving temperature:
10 to 12° as an aperitif or for the pleasure of tasting,
12 to 14° served with a meal. |
