Bonneau Martray, Corton Charlemagne Blanc other_regions and for all of the

and for all of the botrytization in effect

Andrea Franchetti remembers walking through the vineyards and hearing the crackling sound of leaves as they disintegrated in the dry weather

Long-time winemaker Guido Rivella keeps a much lower profile

Sixty percent was fermented in French oak barrels of varying capacities ranging from 225 to 500 liters

as it has really come on strong with bottle age

Bonneau Martray, Corton Charlemagne Blanc other_regions and for all of theA very subtle hint of wood frames the restrained, airy, cool and very fresh nose of green apple, citrus and lightly spiced pear aromas that include a touch of mineral reduction. The intensely mineral driven flavors possess a mouth feel of pure silk thanks to the ample amount of dry extract that buffers well the very firm and bright acidity that supports the transparent, long and refined finish. This bone dry effort is beautifully well balanced and