Pulpy and solid, the virility of the Saint Aubin appellation wine requires tasty meats such as roast beef and pork, caramelized and lacquered poultry, blue cheeses and even a pan-fried fresh foie gras, whose fat will be perfectly balanced. by the tannins of the Saint Aubin appellation.
The Miolane estate consists of nine hectares of vineyards at Saint-Aubin, a village in the prestigious Côte des Blancs area. Operations are run by Patrick and his dynamic, forward-thinking daughter, Barbara. Dad looks after the vineyard; Barbara is in charge of the wine-making and marketing. Their partnership has yielded excellent results with delicious minerally white wines with plenty of flesh but not spoiled by overuse of oak or too much richness. Patrick and Barbara Miolane work the whole of the estate on lutte raisonnée principles, with the aim of conserving the environment and reducing chemical treatments to a minimum. They do not use herbicides, for instance, and each plot is ploughed/cultivated to ensure that the soil is well aerated and receives plenty of oxygen.