CHARDONNAY – VIN DE FRANCE

The vineyards are planted on poor limestone soil usually quite gravelly, at an average altitude between 200 and 300m (650- 980ft). The combination of the elevation and of the mineral of the ground gives its great freshness to the wine.

The harvest is crushed and placed in stainless steel vats. It is kept at a low temperature for about 10 hours for cold skin maceration. After a pressing and must settling at a low temperature, the alcoholic fermentation ends with a 16 to 18°C average temperature. The malolactic fermentation is blocked. No oak or barriques involved in the process.