Appellation: AOC wine from Savoy ; cru: Cruet
Grape variety: 100% Jacquère (Typical Varietal from Savoy)
Vinification / maturing : Meticulous racking of the must (48h). Long time fermentation at cold temperature: 15/17 °C. Maturing on fine lees to make unctuous wine. Bottling in the spring.
Service: To be drunk young and fresh (8-10°C)
Gastronomy: Perfect for aperitif. Goes along well with lake or river fish (trout with almonds, fillet of sole…) and shellfish. Goes perfectly well with cheese specialties from Savoy (fondue, raclette cheese, pies and “tartiflette”…).