Low yielding vines grow on north facing kimmeridgian and chalky clay soils surrounding the village of Beine. From here Adrien selects parcels from vines approaching a minimum age of 50 years for his Chabils Vieilles Vignes. Harvesting is both by hand and machine 50/50. After a short cold maceration and gentle pneumatic pressing, the wine is racked and fermented in stainless steel for 15 days at 21ºC. Around 10% is fermented in large (600l) oak barrels for 15 days and remains in oak for 8-12 months - the rest in stainless steel. Malo follows the alcoholic fermentation in early January.
Old vines give the wonderfully ripe fruit of the 2019 vintage added complexity and texture. The palate retains a nervy energy and freshness.
The perfect match for Burgundian cheeses such as Epoisses; slightly creamy, richer meals with chicken or fish; moussaka; spinach and ricotta pie.