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Soil type: Rocky and reddish soil, rather marly limestone.

Age of the vineyard: 40 years

Grape variety: Chardonnay

Mode of action: reasonable and reasoned farming. HVE3 certified

Yield: 40hl/ha

Winemaking: The grapes are harvested by hand. Cluster are put in entire grape in a pneumatic press. The juice is settled down during 24/48 hours for a natural sedimentation, then, the juice is put into barrels for the alcoholic and malolactic fermentation, 100% new oak during 15 months.

 Tasting note: Acacia and ripe fruits aromas. With this wine, prefer the foie-gras which well married with acidity of the Ladoix, or also crustacean like lobster or crayfish. 

Temperature of service: 12-14°C 

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