Grape variety: 100% Jacquère (Typical Varietal from Savoy)
Vinification / maturing :Filling of the press with gravity, fermentation under strict controlled temperatures 15/17°c. Malolactic fermentation 100%. Maturing on fine lees to bring body and unctuosity. 20% of the cuvee matures in French oak barrels.
Service: To be drunk in the next 3 years (11- 13°C)
Gastronomy: Ideal with lake and river fish (trout, pike char fich.) or hard cheese (Beaufort, old Comté).