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Obtained by assembling 1/3 to 2/3 Savagnin and Chardonnay before fermentation (not by assembling two varietal wines), followed by three years in casks. This dry wine can be used as an aperitif, in asparagus with mousseline sauce, crayfish, river fish (trout with almonds, stuffed carp), white meat (veal stew), endive with ham, exotic cuisine, chicken in cream, melted mountain cheese ( Jura, Savoie, Pyrenees, Swiss). Aromas of nuts, raisins, tea, and honeysuckle. Always serve temperate, never too cold. Our white wines will keep at least 15 years. They then emphasize their typical character due to the presence of Savagnin and slow oxidation perfectly integrated into the wine.