Grape Variety:
100% Chardonnay
Exposure: North-est
Training system: Low Guyot
Grape-yield per hectare 9,0 ton
Age : 35 years
Vines per hectare: 4500 vines per hectare
Vinification: Destemming soft crusching then cold skin contact maceration for two days, soft pressing and fermentation at a controlled temperature 10% ferments in new oak French barrel. After fementation the wine mature “sur lies” for 6 months. Finally blend and bottling in the summer.
Alcohol by vol: 13,00 % vol
Aging:6 months “sur lies” in tank and 2 month in bottle
Kind of bottle: Bordolese
Commercial presentation: 6 or 12 bottles 0,75 lt in cardboard boxes
Drinking period : 2013-2018
Serving suggestion: Bateaux pairs well with a wide range of foods, from fish to pasta and rice dishes, with vegetables or white meats. Also great as pre-dinner drink with savoury nibbles.
Serving temperature 14 °C