The Domaine Ragot, active since 1960, owns about 9 hectares of vineyards in Givry, planted with pinot noir, chardonnay and aligoté, and uses sustainable techniques such as the “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 the refinement in new wooden barrels for 20%, for a period of 12-16 months, according to of the wine and the vintage. The white vinification involves a delicate pressing, fermentation in stainless steel, aging in barrels and/or stainless steel for 10-12 months, with light filtration before bottling.
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.