tasting notes:
Blends elegantly with meat and fish with a noble and beautiful texture (veal or chicken in white sauce, roasted sea bass, but also foie gras) or grilled seafood and sauce (shrimp, lobster ...). Delicious as an aperitif and with cheeses with a light taste (Camembert, Brie, Blue cheese, Goat cheese, Gruyere...).
Jean-René Chartron founded the Maison Chartron et Trébuchet in 1984 with Louis Trébuchet, manager of a wine trading company. The property was purchased in Fall 2016 by Francois Martenot, whose ...
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