Description

Vincent Careme maintains his tuffeau caves at a precise 14°C using a small heater, ensuring fermentation continues uninterrupted through the winter months. Once ready, bottles are disgorged — the sediment removed, the wine topped up and sealed — then set aside for two years to develop in bottle.

The exceptional heat of the vintage left fewer natural yeasts on the grapes, resulting in a trace of residual sugar that provides a pleasing counterpoint to the wine’s lingering acidity. The balance is effortless.

On the palate, this is a wine of real elegance: distinctly mineral, with an exceptionally fine bead. No sulphites are added at any stage of the winemaking process.