|White Saint Romain Capitain-Gagnerot
Upper Jurassic marl-limestone formations, predominantly marly substrates (white marls).
Vinification / Aging:
Manual harvest. Sorted and destemmed.
After a light pressing of around 4 hours, alcoholic fermentation in oak barrels at around 20°.
Aged in oak barrels (10% new barrels) for 6 to 8 months.
Colour: Pale yellow with green highlights. Nose: Dominant of lime blossom, slight minerality. Palate: Rich but without
heaviness, round and delicate.
Pan-fried scallops, delicate fish, poached egg.
Service temperature: 10°/12°