Bright, vibrant aromas reminiscent of crushed oyster shells. On the palate the wine reveals plenty of fruit complemented by briny notes. Made from Melon de Bourgogne, this wine is fermentated in temperature controled tanks and aged on the lees for 6 to 9 months. The technique of "stirring" gives the wine more fruit flavors and complexity. It is bottled at the chateau during Spring. Pair this wine with seafood, fish, and cheese.