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