Christophe Patrice, originally from Beine, worked on the family estate with his father and uncles since 1996. In 2006, he began working independently with a 5-hectare vineyard and acquired Domaine Daniel Roblot in 2011. He now oversees 19 hectares of vineyards.

Production Process

Kimmeridgian limestone soil. Long winters, spring climate risks, hot summers. Planting density: 5800 vines/ha, yield: 60 hl/ha. Fermentation for 30 days with indigenous yeast. Aged for 4 months in stainless steel tanks.

Tasting Notes

Fresh and fruity with citrus notes on the nose and a rounded palate.Best served at 12°C

Food pairing

Best served at 12°C as an aperitif or with cold cuts and salads.