Origin: France
Terroir: Burgundy

Tasting Notes
Floral fruity. Generous mouth with sweetness and nuances of pastry. Simplicity, aromatic, drinkable.

Winemaking
After directly pressing the whole grapes the juice is transfered to stainless tanks. The must is then put in oak barrels by gravity and naturally starts the alcoholic fermentation. The aging occurs on the lees for 12 months (no new oak).

Origin: France
Terroir: Burgundy

Tasting Notes
Intense nose, and at the same time elegant. Fresh fruits with a floaral, smoky touch. Generous mouth, balanced, well present. Smoked notes with a long finish with a beautiful tannic texture.

Winemaking
After sorting in the vineyard and in the winery, the grapes are de-stemmed and then directly put in tank. Cold pre-fermentation maceration is performed for 5 days. The spontaneous fermentation then starts. The grapes will stay in tank for roughly 3 weeks during alcoholic fermentation. The wine is then put in oak barrels by gravity (30% new oak) for 16 months. No filtration or fining is performed.

Origin: France
Terroir: Burgundy

Tasting Notes
Beautiful color, pale yellow, green hints.

The nose is intense. On the lily, the rose and aromas of muscats grapes. The finish is slightly pastry, orange blossom. Very great aromatic complexity.

On the palate, the wine is well-balanced, fresh and rich. The volume is present, ample and round. It is a powerful wine.

Winemaking
After directly pressing the whole grapes the juice is transfered to stainless tanks. The must is then put in oak barrels by gravity and naturally starts the alcoholic fermentation. The aging occurs on the lees for 15 months (25% new oak).

Origin: France
Terroir: Burgundy

Tasting Notes
Fresh inviting nose notes of honeysuckle and minerals. Very beautiful solid mouth.

Winemaking
After directly pressing the whole grapes the juice is transfered to stainless tanks. The must is then put in oak barrels by gravity and naturally starts the alcoholic fermentation. The aging occurs on the lees for 10 months (25% new oak).

Origin: France
Terroir: Burgundy

Tasting Notes
This wine has a light yellow colour and hints of gold and silver. On the nose, you will find citrus aromas and pastry. The mouth is elegant, silky and straight with a nice freshness.

Winemaking
After directly pressing the whole grapes the juice is transfered to stainless tanks. The must is then put in oak barrels by gravity and naturally starts the alcoholic fermentation. The aging occurs on the lees for 12 months (no new oak).

Origin: France
Terroir: Burgundy

Tasting Notes
Ruby pale color. Fruity nose, lucious and inviting. Fresh mouth, always fruity with a slight acid finish. A light and spontaneous wine, very tasty.

Winemaking
After sorting in the vineyard and winery, the grapes are de-stemmed then directly put in tank. The spontaneous fermentation then starts. The grapes will stay in tank for roughly 3 weeks during alcholic fermentation. The wine is then put in oak barrels, by gravity, for 14 months (no new oak). No filtration or fining is performed.

Origin: France
Terroir: Burgundy

Tasting Notes
Classy! Mineral palate with beautiful concentration. Surprised by its freshness and liveliness for a Beaune. Notes slightly minty, eucalyptus.

Winemaking
After sorting in the vineyard and in the winery, the grapes are de-stemmed and then directly put in tank. Cold pre-fermentation maceration is performed for 5 days. The spontaneous fermentation then starts. The grapes will stay in tank for roughly 3 weeks during alcoholic fermentation. The wine is then put in oak barrels by gravity (35% new oak) for 15 months. No filtration or fining is performed.

Origin: France
Terroir: Burgundy

Tasting Notes
Light color and fruity nose, a little simple at the moment, with a little bushy and ferruginous accents. Mouth quite wild with notes of cherry and blood orange.

Winemaking
After sorting in the vineyard and in the winery, the grapes are de-stemmed and then directly put in tank. The spontaneous fermentation then starts. The grapes will stay in tank for roughly 3 weeks during alcoholic fermentation. The wine is then put in oak barrels (no new oak) by gravity for 14 months. No filtration or fining is performed.