Beaujolais is famous for its red Gamay wines, but this 100% Chardonnay from sandy and loamy soils is definitely pulling its weight. The hand-harvested grapes are direct pressed and then fermented with indigenous yeasts, 2/3 in old barrel and 1/3 vat. The wine is then aged for roughly 8 months after assemblage.
This wine offers notes of white peach, pear and quince, honeysuckle and acacia flowers. The acidity pairs well with shellfish and chicken dishes with creamy sauces.