Assembly
100% Chardonnay
Soil
sand/loam with blue clay undersoil
Vinification
batonnage during fermentation, 6 months of ageing on oak barrels
Gastronomy
fish dishes, charcuterie
Serving Temperature
12°C
Storage Potential
Over 10 years
Alcohol (%)
12% alc.vol
Residual Sugar
Undefined
Acids
Full malolactic fermentation
Description
4 months oak maturation. Fruity, fresh, and elegant with a toasty aftertaste. The best Chardonnays come from Burgundy. Just think of those excellent Meursaults, Pouillie Fuissés, Chablis… sounds like quality to you, but also often so expensive. Obviously we cannot make Burgundy in Flanders. But we can make a Flemish wine based on the Burgundian model. And so we get something unique again. Your own Flemish Burgundian? And why not? Malolactic fermentation makes the wine less acidic, makes it a bit rounder, even a bit buttery. The light oak maturation provides vanilla keys and gives it a lot of character. This wine proudly accompanies your fish dishes, mussels, or white meat preparations.