WINES

Unavailable

THE VINE

Grape variety: Chardonnay

Terroir and soils: Chardonnay is cultivated on two plots of clay loam with shards of limestone and on one plot of sandy loam.

THE CELLAR:

Indigenous yeasts drive the fermentation process in warehouses. It starts when there is a short contact between the must and the grape skins. The aging process is entirely carried out in vats. S02 is barely present (45ppm in total) and the wine is protected by CO2.

TASTING:

The color is light gold. The aromas are dominated by minerality with hints of white-flesh fruits. The malolactic fermentation also creates a slightly buttery aroma. On the palate, it is a sharp well-rounded wine. Its minerality dominates the retronasal perception.

IPair it with seafood (especially with white fish or scallops) or white meat.

The wine can be decanted in a carafe to remove the carbon dioxide.

The ideal tasting temperature is 10 to 12 degrees Celsius. aux alentours de 10 ou 12 degrés Celsius.

Available

THE VINE

Grape variety: Mainly Louise-Swenson and Vidal Terroir and soils: it is cultivated on two plots of sandy loam and two plots of clay loam with shards of limestone.

THE CELLAR:

Indigenous yeasts drive the fermentation process in warehouses. It starts when there is a short contact between the must and the grape skins. The aging process happens fully in vats.

TASTING:

The color is light yellow with a silver hue. Minerality, salinity and citrus fruit aromas are felt on the nose, especially lime zest. On the palate, it is sharp and saline. Its minerality dominates the retronasal perception.

Ideally paired with oysters and fish.

The ideal tasting temperature is 8 to 10 degrees Celsius..

Available

THE VINE:

Grape variety: Chambourcin, Sabrevois and Frontenac Noir

Terroir and soils: It is cultivated on one plot of sandy loam (Chambourcin), one plot of clay loam (Radisson) and one plot of clay loam with shards of limestone (Frontenac Noir)

THE CELLAR:

Grapes are totally destemmed at the wine warehouse. The fermentation process takes place in vats with very few extraction to preserve lightness and purity. The wine does half of its aging in vats, with the other half in old French barrels (over a one-year period). It is then assembled and aged for a few extra months in vats. The barrel only serves to oxygenate the wine and does not add any woody flavors.

TASTING:

The color is pale ruby. The aromas are fruity with notes of small crunchy fruits along with spices. On the palate, it is fresh and delicate with a light woody touch and fruit expression.

Pair it with white meat such as pork or veal, or fish. The ideal tasting temperature is 12 to 14 degrees Celsius.