The Chardonnay used to make this cuvée is grown with traditional, family savoir-faire. Cultivated organically, it is vinified with a homeopathic dose of sulphur. The wine is then matured in a rather unique way: 4 years, 3 of which it spends under a layer of yeast. This technique is borrowed from the vin jaune method which is matured for 6 years, spending 3 months under yeast.
By maturing the wine in this way, it develops striking richness and fullness. It is generous on the palate, marked by notes of white fruit as well as nutty hints and a touch of yellow flower from its vinification.
We recommend opening it some time after its vintage for the wine to gain in maturity. It will pair nicely with regional dishes like poultry with mushrooms or matured comté.
This is a rarity produced only in limited quantities.