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.

Winemaking

Planted on a variety of soils (from Portlandian to Kimmeridgian) on the limestone plateaux of the commune of Saint-Bris, the vines are 30 to 60 years old.
After a long, gentle pressing and twenty hours of cold settling, fermentation took place at around 16° to 18° Celsius using indigenous yeasts. Ageing for 6 months in stainless steel tanks.

Tasting notes

The youth and liveliness of this wine bring out the interesting aromas typical of the grape variety and the Portland soil. It has a fresh, floral bouquet of dried fruit and a rich, well-balanced body.

Recommended serving temperature: 10-12°C

Food pairing

Pairs perfectly with fish pies, quenelles and aubergine tian.