Chateau Gaudrelle

This historic family estate, replete with a château that dates back to the 17th Century, has been run with skill and dedication by Alexandre Monmousseau since 1984, when he took over having studied oenology in Beaune. Fruit is rigorously selected for health and ripeness before pressing, and the juice is then fermented in a mix of steel tanks and old oak casks. The Clos le Vignau is made in the Sec Tendre style and is rich and crisp.