Originally from Beine, Christophe Patrice has worked on the family estate with his father and uncles since 1996. In 2006, he set up on his own with a 5 hectare vineyard and in 2011 acquired Domaine Daniel Roblot. He now has a 19-hectare vineyard at his disposal.
Limestone on Kimmeridgian soil. The winters are long and harsh, the springs marked by climatic hazards, followed by hot and sunny summers. Vineyards with a planting density of 5800 vines per hectare, yield of 60 hl/ha. 30 day fermentation. Indigenous yeast. Ageing for 4 months in stainless steel tanks.
Both fresh and fruity, it is characterised by citrus notes on the nose and a round mouth.Recommended serving temperature: 12°C
Goes well as an aperitif, or with cold cuts and salads.