Grapes are picked early in the morning to keep the freshness. The must is settled and the alcoholic fermentation starts with wild yeast in stainless steel tanks for 1 week before transfer to 450L Rousseau Piano barrels (French). Then, the Malolactic fermentation is done naturally during the 12 months ageing. Battonage done every 2 weeks. A complex and fresh wooded Chardonnay in a Burgundian style made by Philippe Colin. The subtle wood aromas bring to this wine a luxurious mouthfeel. Add a acidity and a fresh lime finish, and enjoy!