Michel & Sylviane Quenioux bought the Domaine in 1994 and immediately converted it to organic, finally achieving certification in 1998. Their hand-picked grapes are pressed and fermented at 11C in concrete vats with a secondary fermentation in bottle (champagne method).
After a year, the bottles are disgorged, and the sugar and acidity balanced before being finally sealed. This wine has a lovely brioche character but also freshness and depth and a rich mouthfeel. Pairs well with St Felicien, young Langres or Lingot des Causses.
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