In the vineyards
Only Bordeaux mixture and sulfur are used to manage the cryptogamic diseases of the vine: 1 kg/ha of copper metal against 4 kg/ha authorized and 35 kg/ha of sulfur.
Wine making & ageing process
Manual harvests. Wine vinified in stainless steel vats by indigenous yeasts, complete malolactic fermentation. Apart from the addition of a little SO2 during the bottling, no input has been added.
Aging for 10 months on lees.
- Wine type
- White wine
- Grape variety
- Altesse
- Location
- Savoie - Lucey - 400m in altitude, oriented south-west
- Terroir
- Clay soil
- Climate
- Continental and alpine
- Color
Deep pale gold color, with green and pearly tints.
- Nose
A beautiful range of aromas that begins with empyreumatic notes (brioche, toast…) highlighting the fresh fruity character. It is enriched by floral, spicy and balsamic touches: musk, flint, biscuit, hawthorn, candied citrus fruits, pear tatin, green tea...
- Palate
Energetic, precise and soft, enhanced by a strong aromatic and mineral finish.
- Wine Pairings
You can serve it as much as an aperitif as during the meat. It goes particularly well with freshwater fish, seafood, cheese, white meat...
- Cellaring potential
5 years. Will reach its peak between 2019 and 2021.
- Wine analysis
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- Total SO2: 39 mg/l
- Volatile Acidity: 0.48 g/l H2SO4
- Residual Sugars: 2.9 g/l
- Alcohol: 11.92 %
- Capacity: 75 cl
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