chablis premier cru beauroy cuvee vieilles vignes white wine

Technical sheet
Grape variety: Chardonnay
Exposure: Due south
Age of the vineyard: 45 – 55 years
Geology: Kimmeridgian
Wine-making process: Traditional oak vats
Maturing: in split merrain
Ageing: 0 to 20 years or more, depending on the vintage

Food and wine combinations
- Small scallop salad
- Langoustines
- Swordfish fillet marinated in lime juice
- Poached turbot with hollandaise sauce
- Natural duck or goose foie gras
- Veal escalope with baby onions
- Swiss chard with butter and parsley butter
- Leek gratin
- Chaource, Langres or Epoisses cheese



Golden, shiny, radiant and limpid colour.

The nose
is dense and fragrant with subtle vanilla and spicy, dried and fresh fruit notes… a pretty demonstrative and delicate nose.

Both rich and fine, with subtle spicy and toasted notes, a flavoursome taste successfully combining mineral cpntent and richness, ending with remarkable complexity where the woodiness supports the wine.

Serving temperature:
10 to 12° as an aperitif or for the pleasure of tasting,
12 to 14° served with a meal.