Serve chilled (12°C / 54°F) as an aperitif. It also goes well with fish or a stew.
DOMAINE JEANNOT
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Corton Charlemagne Grand Cru
Vinification: Handpicked and selected during harvest. Low-pressure pressing. Low-temperature static must settling for 24 and 36 hours. Vinified in stainless steel tanks.
Maturation: Matured on fine lees for 18 months in French oak barrels. Malolactic fermentation. Racked, fined and lightly filtered before bottling.
| APPELLATION | chardonnay |
|---|---|
| SOIL TYPE | Calcareaous clay |
| VINE AGE | |
| YIELD | 50 hectoliters per hectare |
| ABV | 13% |
| PRODUCTION | 150 bottles per year |
Corton Charlemagne Grand Cru
Tasting recommendations
