Equilibre
Mineral and complex. Warm, shallow soil of green and purple schist.
Harvested by sorting, limited yield (18-25 hl/ha).
After direct pressing, the must is put directly into oak barrels. Fermentation takes place naturally, without exogenous yeasts or any other input except a little volcanic sulphur.
"Equilibre" is slowly aged for 20 months, 12 of which are spent in oak barrels.
Serve at 14-15 °C after decanting
Cellaring : 15-20 years
This distinguished wine will accompany noble starters (scallops in cream sauce, lobster in Armorican sauce...), firm-fleshed fish (Loire pike in beurre blanc, braised sea bream...) but also sweetbreads with foie gras or veal kidneys in cream sauce, or even well matured goat's cheeses, ewe's milk cheese, comtés, Beaufort cheese from the high mountains...
« Intense yellow colour, beautiful brilliance. The nose needs a few minutes of oxygenation to reveal aromas of toasted hazelnuts, sweet spices and beeswax. The palate has an important structure with a nice balance between freshness and strength, a nice minerality which brings a very seductive saline touch. The finish is persistent, with citrus fruits and white flowers in the aftertaste. Goes well with gastronomic cuisine, fish or seafood; mature cheeses. »
Paolo BASSO, best sommelier of the world 2013.
« Light golden colour. Aromatically it feels like Chenin picked on the earlier side with vigorous peach, pear, citrus and a stony hint. Nice layers between ripe citrus, fresh peach, stone and nutty notes with fine proportions and a long salivating finish. »
Andréas LARSSON, best sommelier of the world 2007.
« Medium deep golden colour. Pure and expressive aromas of crushed stone, hazelnut, apricot, orange blossom and fine spices. Textured in a sleek frame with a mouthwatering acidity, well-balanced with good proportions between lush fruit and a stony presence with fine purity and a long persistency. »
Andréas LARSSON, best sommelier of the world 2007.
Aeration reveals an aromatic complexity where sweet floral and white fruit aromas mingle. After an unctuous attack in the mouth, the wine reveals itself to be powerful, structured, with great persistence, and a beautiful finish with subtle bitters.
« Golden yellow colour. A nose of ripe fruit (quince, apple) with a slight phenolic expression. On the palate, a hint of minerality, a good length and a nice acidity at the end. »
M. DEL MONEGO, best sommelier of the world 1998
