Paul Thenard discovered carbon sulphide in the late 19th Century which allowed the fight against Phylloxera. [more...]
Wines are fermented in small batches in stainless steel, then matured in oak vats for approximately 20 months. Quality white Burgundy offering real value-for-money; light and bright with balancing fruit and acidity.
Buy 6 bottles or more to save at least 15%