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Baltasis sausas
Vynas gaminamas iš nedidelių augimviečių, esančių 430-450 m vjl (kas vidutiniškai yra 30 % aukščiau nei įprastos vietovei augimvietės). Uogos sirpsta vėsesniuose šlaituose virš gerai žinomo Saint-Aubin. Dirvožemio tipas - kalkakmenis, priemolis.
Ąžuolo statinėse brandintas, gaivus baltasis vynas kvepia žaliais obuoliais, gudobelių žiedais, slyvaitėmis, neprinokusiu melionu. Gaivus, nokus kūnas, skonyje dominuoja guava bei ananasas. Ilgas minerališkas poskonis.
Patiekti 10-12° C temperatūroje. Idealus prie mėsingų žuvų (oto, menkės), omarų, krabų, šukučių, rizoto su jūros gėrybėmis/baravykais. Ant griliaus skrudintos vištienos ar lašišos kepsnio.
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.
