Produced by BOISSET, from 100% CHARDONNAY
The grapes are harvested mechanically before they are de-stemmed and left to macerate on the skins for approximately 6 hours to release a maximum of flavour. Particular care is taken with pressing and racking in order to obtain high quality must. Alcoholic fermentation takes place at between 18 and 20°C and is followed by gentle racking and ageing on the lees.
13%vol

Vanilla creaminess on the nose from the lees ageing and surely a load of oak. Really very perfumed. Rich, full flavoured and more like a New World wine in its vanilla and pineapple flavours but retaining a French freshness.
08/10/2008

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