With its roots in Epineuil, 20 km from Chablis in Burgundy,
the Domaine des Quatre Saisons is an 85-hectare family business, where each generation
where each generation has written a new chapter in the Domaine's history.
Domaine des Quatre Saisons offers red and rosé wines made from Pinot Noir grapes
and white wines made from Chardonnay grapes, under the appellations Petit-Chablis,
Chablis, Chablis Premier Cru and Bourgogne (Tonnerre and Epineuil).
the Domaine des Quatre Saisons is an 85-hectare family business, where each generation
where each generation has written a new chapter in the Domaine's history.
Domaine des Quatre Saisons offers red and rosé wines made from Pinot Noir grapes
and white wines made from Chardonnay grapes, under the appellations Petit-Chablis,
Chablis, Chablis Premier Cru and Bourgogne (Tonnerre and Epineuil).
Presentation
Presentation
The Domaine des Quatre Saisons offers a palette of wine colors and flavors expressing the rich terroirs of Burgundy.
Terroir
Kimmeridgian (clay-limestone over Exogyra Virgula fossils)
In the vineyard
Plantation density: 9200 plants / Ha
Average age: 25 years
Cultivation method: Integrated cultivation
Average age: 25 years
Cultivation method: Integrated cultivation
Winemaking
From the sorted harvest, cold maceration lasts 4 days, followed by 8 to 9 days of alcoholic fermentation in temperature-controlled stainless steel vats.
Ageing
Aged in barrels for 3 to 4 months.
No fining, tangential filtering before bottling.
No fining, tangential filtering before bottling.
Varietal
Chardonnay : 100%
Specifications
GM : NO
Contains sulphites. Does not contain egg or egg products. Does not contain milk or milk-based products.
Advice
Serving
16°C/61°F
Ageing potential
3 to 5 years
Tasting
This Epineuil offers an aromatic, full-bodied palate, with a fine balance that confirms the nose with notes of red and black fruit such as blackberry and blackcurrant.
Food pairings
It is the perfect accompaniment to red meats (perfect with roast beef and pommes grenailles au thym), soft cheeses (brie, saint-marcellin, etc.) and even very expressive cheeses (livarot, époisses, etc.), as well as goat's cheese.
