Chasselas from Dézaley Grand Cru.
| Appellation | Dézaley Grand Cru AOC |
| ABV | 13% |
| Vinification | Maturing on lees with stirring (batonnage). 10 months in oak barrels. |
| Vineyard Soil | Clay-limestone sediment and gravel make up the topsoil. The steep slope and the immediate proximity of Lake Geneva induce a unique microclimate, with rare temperature variations and solar radiation. |
| Tasting Notes | The bouquet confirms its maturity with opulent, complex aromas of toasted bread, acacia honey, flint, dried fruit, and roasted almonds. The palate, dense, rich, and well structured, is rich with mineral accents. A wonderful length on the finish. |
| Food Pairings | Crustaceans – sea and freshwater fish, hard and soft cheeses. |
| Serving Temp | 14° C |
| Cellaring | 20-40 years. Old vintages: decant 30 minutes before serving. |
Chasselas from Dézaley Grand Cru. 10 months in oak barrels with lees stirring (batonnage). Opulent, complex aromas of toasted bread, acacia honey, flint, dried fruit, and roasted almonds. Dense, rich, well-structured palate with mineral accents and wonderful length. Cellaring potential of 20-40 years. Pairs with crustaceans, sea and freshwater fish, hard and soft cheeses. 13% ABV. Serve at 14°C.
