This wine will be delicious when served with cold starters, seafood, fish (sushi, sashimi), veal or poultry and goats cheese.
For Chavignol, the grapes are grown on a stoney limestone soil and are mechanically harvested, before being sent to the winery where Pierre Martin’s father himself still sees over the wine making process in a consultancy role – after his son took over the 11.5 hectare estate.
The grapes are pressed mechanically and the juice is run away by gravity. The wine is left for a cold settling before being fermented on natural, indigenous yeasts in small batches. It is done in small, temperature controlled vats. After this process is complete the wine is left on fine lees with battonage (wooden slats in the tank rather than left in barrel) to age and develop