A chuncky wine with a salty finish.

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100% dry Chenin from the Butte de Chaume. Partially aged in barrels for 12 months. Soils of schale, spilite, sandstone. It is a full-bodied and incisive wine, with great minerality.

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Food and wine pairing: To be enjoyed on its own, with a ceviche, sea bass tartare or citrus marinated poultry.

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Serving temperature: between 8 and 10 °

Cellaring time: 8-10 years.

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WHY RONCERAY?

Spurred on by several winegrowers in the appellation, Ronceay is the name given to the dry whites created in the Chaume Premier cru and Quarts de Chaume grand cru appellation, in tribute to the abbesses of the Ronceay abbey, owners of the vines in the 11th century.

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More seriously ...

Manual harvest in a box.

Slow cold pressing.

Indigenous yeasts, 30% barreled in Burgundy barrels. Aging 12 months.

Partial malolactic fermentation.