Pressed as soon as the whole clusters are gathered, the wine is then racked cold before fermenting a controlled temperature between 15°C and 17°C in oak barrels of 3-4 years.Malolactic fermentation occurs naturally on fine lees in order to preserve all of its aromatic potential. It is generally bottled after 12 months of ageing on lees. This white Burgundy can be enjoyed as an aperitif or at a meal accompanying white meats, fish and goat's cheese.