The Beaujolais Blanc is a rare treasure in Beaujolais and hard to find within the Pizay vineyards. This exquisitely delicate vintage is the prize piece of the Château. Its luminous colour and subtle bouquet come as such a pleasant surprise, which makes you fall in love with, at first taste.

The Beaujolais Blanc represents less than 1% of the whole Beaujolais production, which means 10 000 Hl. The majority of Beaujolais Blanc is produced in the northern zone, near Mâconnais .
	Grape variety: Chardonnay Vine’s average: 28 years Surface: 4 Ha Yield: 60 Hl/ Ha Location: Piémont Exposure: south – south-east Soil: granitic sandy – silty Pruning: single bending
	Immediate pressing. Settling of the juice statically. Long fermentation: 10 days. A controlled temperature is maintained: 16°C.
	No malolactic fermentation is made. Preservation in stainless steel tanks to avoid oxidation and to keep the young character. Earth and membrane filtered to stabilize the malolactic development. Fining with bentonite. Cold tartaric stabilization Bottled in Spring.
	Alcohol: 12,6°C Ph: 3.5 Total acidity: 3.3 Sugar: less than 2g Robe: lively and brilliant. Nose: Chardonnay, very intense, melting the flavour of white flowers, hawthorn, bramble... with a final of linden-tree. Palate: soft and fresh, delicate and very soft. Dominant: an intense aroma of Chardonnay. Development and Laying-Down Time: 2 to 4 years. Its lightly acidity doesn’t allow a long preservation. To be served: chilled, 12°C. Goes with: starters, fish dishes. Dublin bay prawns with whites of leeks, fillet of bass with orange butter, goujonette de sole meinière aux moules, salmon escalope with oyster, ...