The Corton-Charlemagne Chardonnay pairs very well with haute cuisine, fish and shellfish, white meat and poultry with cream sauces.
Production
The harvest is done by hand, the grapes are then pressed in order to obtain a must that is allowed to stand in stainless steel for 36 hours to allow the must to settle. Alcoholic fermentation is conducted slowly, and wild yeasts are always used. This takes place in oak and then malo-lactic fermentation, either partial or total, depending on the nature of the vintage, follows after which they are aged in barrel for 18 months before being bottled.
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