Description
History
Domaine Ragot, active since 1960, owns approximately 9 hectares of vineyards in Givry, planted with pinot noir, chardonnay and aligoté, and uses sustainable techniques such as “lutte préventive raisonée”. The vinification involves a careful selection of the bunches, a cold maceration of 4-6 days, the use of indigenous yeasts and 20% refinement in new wooden barrels, for a period of 12-16 months, depending on of wine and vintage. White vinification involves delicate pressing, fermentation in stainless steel, aging in barrels and/or stainless steel for 10-12 months, with light filtration before bottling.
Grapes used
100% Chardonnay
Production method
Chardonnay in Burgundy is produced through traditional winemaking, with fermentation in oak barrels and aging on the yeasts for 12-18 months. The resulting wines are characterized by freshness, minerality and complexity, with the ability to age well in the bottle.
Alcohol content
12.5%
Tasting notes
Intense straw yellow color with greenish and golden reflections. The nose expresses notes of butter, vanilla and toasted almond. On the palate it is soft, round and complex with hints of yellow pulp fruit and toasting. The balanced acidity gives a sensation of freshness and long persistence.
Possible combinations
Its ideal pairing is with white meat dishes, especially poultry, but it also goes perfectly with fish and cheeses.