Chardonnay

This Chardonnay is made in the old way, that is to say with a few hours of skin maceration.
Just enough time for the juice to capture the very essence of the skin.
The result: aromatic depth, a silky texture, and a strong character.
An elegant and refined white, which makes a strong statement.

🌼 What you will find

Visually: luminous, rich, irresistible gold
On the nose: Williams pear, white peach, buttery notes, delicate floral accents
On the palate: full-bodied, generous, fruity, with remarkable persistence

🔬 What is pellicular maceration?

Simple version: instead of pressing directly, let the juice macerate with the skins for a few hours.

Why are we doing this?
Because excellence lies in the skin: the noble aromas, the silky texture, the pure expression of the terroir. By leaving the juice in contact with the skin, all this complexity is revealed. The result: a Chardonnay that tells a true story, far beyond that of a conventional white wine.

🎯 His thing?

It has a remarkable structure. It's not just a simple aperitif wine (although it could be, but that would be an oversimplification). It's a gastronomic wine that elevates even the most demanding dishes.

🍽️ What does it go with?

The classics: roasted free-range poultry, fish in a refined sauce, aged Comté cheese
The most elaborate dishes: creamy risotto, poultry in Anjou cream sauce, gratinated seafood
The surprises: Japanese cuisine, spicy dishes, even pan-fried foie gras

In short, it's a white wine that enhances true culinary creations, not just simple appetizers.

❄️ Instructions for use

Serve it at 11-13°C (slightly less chilled than a classic white wine).
You can even decant it 30 minutes beforehand to release its full aromatic range.
It can be enjoyed young but improves with age (3-5 years minimum).

📌 Technical specifications

100% Chardonnay
Skin maceration (6-12 hours)
Aged on fine lees
Dry (< 2 g/L)
Made and bottled at the Estate
Val du Layon, Anjou