Meursaul

Average age of the vines: 40 years (11 parcels).

Pressing of the entire grapes in a pneumatic press.

 Indigenous yeasts.

 Fermentation in one- to five-year-old oak barrels.

 Temperature control (18-20 °C), duration of the fermentation 8 to 10 weeks.

 Maturing on lees for 11 months.

Complete malolactic fermentation

 “Bâtonnage” (stirring up of the lees) depending on the vintage.

 Bottling after one racking

A white wine with character, often described as a “sweet dry wine”, since dominated by notes of cream and honey. It requires three to five years in order to develop its entire range of aromas and is a superb accompaniment to fish, starters and white meat.