Baltasis sausas
Tai trečiasis žymiausias Burgundijos Grand Cru po Chevalier- Montrachet ir Montrachet. Vynuogynai sirpsta 240 - 250 m. vjl. Sąnašinis kalkakmenio, molio dirvožemis, geras drenažas. Švelniai išspaustos vynuogių sultys fermentuojamos ąžuolo statinėse, naudojamos laukinės mielių kultūros. Vynas brandintas su mielių nuosėdomis 18 mėnesių 228 L ąžuolo statinėse, iš kurių 80 % naujos.
Ąžuolo statinėse brandintas, sodrus, svarus baltasis vynas kvepia sausmedžiu, sodo vaisiais, mandarinais, mieline tešla. Burnoje vynas svarus, velvetinės glotnios struktūros, kompleksiškas, ilgai išliekančio poskonio.
Patiekti 12-14°C prie šviežios lašišos, pagardintos krapais, vėžių kreminiame padaže, šukučių, intensyvaus skonio sūrių, baltos mėsos patiekalų.
In 1989, after returning from a business school in Paris, Caroline L’Estimé took over the winemaking craft from her father, Jean-Noël Gagnard. The style of this farm, which specializes in white Chassagne-Montrachet wine, emphasizes the delicate character of the Chardonnay grapes. The wine from the vineyards managed by Caroline stands out with delicate aromas of wild mushrooms, melted butter, dried herbs and citrus fruits. Asked why her wines are just that, unique to Chassagne-Montrachet, the winemaker smiles and just shrugs - "I try not to disturb the influence of nature on wine itself". The wines are made simply and sincerely. There are no games with reductions, and new oak barrels are almost never used. As the farming is organic and still in line with biodynamic principles and procedures, the delicate processes in the winery seem very logical. Caroline is true to the Chassagne tradition: for white wines are mostly used neutral oak barrels, where the wine is matured for as long as 18-20 months. Almost no filtration. Since 2014 12.5 ha of exclusive family vineyards have been certified organically and are now managed biodynamically.
