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Accolades

Accolades

Experience This Wine

Tasting Notes

Aromas: Intense golden yellow colour. Very intense and aromatic nose of walnut, almond, nutmeg and caramel.

Tasting Notes: Ample and powerful mouth very fragrant on fresh walnut, curry, nutmeg with a very great aromatic persistence.

Food Pairing

Food Pairing: Walnuts and Comté cheese, coq au vin jaune, oriental cuisine with curry or saffron. Serve between 14 and 16°.

Viticulture & Winemaking

Varietals: Savagnin

Cellaring: 30 years and over.

Vinification and aging: Mostly manual harvesting, pneumatic pressing, alcoholic and malolactic fermentation in vats.
Aged for 6 years and 3 months in barrels in ventilated attics, causing an evaporation of around 38% of the Savagnin. During ageing, the veil of yeast transforms Savagnin into Vin Jaune.

Tasting Notes

Aromas: Intense golden yellow colour. Very intense and aromatic nose of walnut, almond, nutmeg and caramel.

Tasting Notes: Ample and powerful mouth very fragrant on fresh walnut, curry, nutmeg with a very great aromatic persistence.

Food Pairing

Food Pairing: Walnuts and Comté cheese, coq au vin jaune, oriental cuisine with curry or saffron. Serve between 14 and 16°.

Viticulture & Winemaking

Varietals: Savagnin

Cellaring: 30 years and over.

Vinification and aging: Mostly manual harvesting, pneumatic pressing, alcoholic and malolactic fermentation in vats.
Aged for 6 years and 3 months in barrels in ventilated attics, causing an evaporation of around 38% of the Savagnin. During ageing, the veil of yeast transforms Savagnin into Vin Jaune.

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