Domaine D‘Ardhuy Clos Des Langres Blanc

Varietal Composition

100% Chardonnay

Fermentation Method

The whole grape is pressed and left to settle cold for around 24 hours. The pressed juice is fermented in barrels (of which a third are new barrels). It is left to mature on the lees for a period of 10 to 12 months. Bottling will take place without fining, after filtration on plates.

Tasting Notes

This along with the characteristics of the earth (brown calcareous soil, usually planted with Pinot Noir variety), gives the wines richness and fullness.

Domaine D‘Ardhuy Clos Des Langres Blanc