The Domaine, managed by Jean-Marc Blain since 1980, owns 8.71 hectares of vineyards with chardonnay and pinot noir and is considered one of the most classic and traditional producers in Burgundy. The grapes are destemmed before fermentation and this lasts about 12/14 days at 35°C. The white wines are aged for about 12 months and the red ones for 15/17 months, with a moderate use of new Alliers oak barrels (not exceeding 30%). The wines are characterized by purity of fruit, freshness and territorial consistency, and can be aged in the bottle.
Chardonnay in Burgundy is produced through traditional vinification, with fermentation in oak barrels and aging on the lees for 12-18 months. The resulting wines are characterized by freshness, minerality and complexity, with the ability to age well in the bottle.
Intense straw yellow color with greenish and golden reflections. The nose reveals notes of butter, vanilla and toasted almonds. On the palate it is soft, round and complex with hints of yellow-fleshed fruit and toasted. The balanced acidity gives a sensation of freshness and long persistence.
Its ideal combination is with white meat dishes, especially poultry, but it also goes perfectly with fish and cheeses.