The Boulay family history runs deep in Chavignol, with regional roots dating back to the 14th century. Fruit for ‘Chavignol’ ferments spontaneously and is vinified entirely in steel, leading to a thirst-quenching wine full of tart citrus, wet rock, gooseberry, and white blossom flavors. Serve with crisp salads or earthy goat cheese for a seriously stellar pairing.
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