History
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Location
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Wine-making
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Gastronomy
Howewer one can enjoy savouring it straight away accompanied by soft cheeses with washed or parsley rind such as Epoisses or Fourme d’Ambert. You might also want to savour its taste with a charlotte potato feuillete, leek fondue and Munster cheese.
This wine will be ready to be savored within the next 5 years at temperature of 12°C
Tasting
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Technical Sheet elaborated by Monsieur Pascal LEONETTI
“Best Sommelier of France 2006”
“Best Young Sommelier of France 2003”
