Jolie Laide Melon De Bourgogne

The grape clusters are gently pressed and cold settled overnight before the fresh juice is transferred to concrete eggs and stainless steel for its spontaneous native yeast fermentation. Once primary fermentation is complete, the eggs are topped up and sealed for a 6-month sur-lie élevage. The ageing on lees adds a subtle texture, preserving the variety’s distinct character and showcasing the unique combination of California sunshine, limestone soils, and Loire Valley tradition.

Fresh nose of white flowers, salty sea breeze, pear, lemon zest with oyster shell minerality and mouthwatering acidity. 11.2% ABV