Soil composition |
80% clay and limestone + 20% from the « caillottes » of Verdigny, Sury en vaux, Chavignol. |
Vinification |
In stainless steel tanks, with temperature control on each tank to control the fermentation (16-18 °C). |
Pairing |
White meat with cream, poultry, fish, shell-fish, goat cheese. |