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VDP D'Oc White | 13.5°

Ref : 487566

7.80 7, 80

Bottle 75 cL

i.e. 10.40 € / liter

6  product(s) soldsince yesterday

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  • Keeping level 2022
  • Service temperature °

Our oenologists' opinion

Fruity and crisp

Light yellow colour with white gold highlights. Straightforward nose with floral notes. Opens with yellow fruit aromas followed by vanilla notes. Fresh attack of tension and balance. The palate is frank and typical, with roundness and tension. Lingers on apple, acacia with a hint of sweetness. Straightforward and tense finish. Good persistence on vanilla notes.


Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.

Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.

Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.

Do you know ?

From the Pays d'Oc, in the south of France, did you know that Les Jamelles wines were created and have been vinified for 25 years by Catherine Delaunay, who is of Burgundian origin?


Domain and appellation

  • Les Jamelles

    Since 1995, Les Jamelles has been made up of a unique collection of artisanal grape variety wines from Pays d'Oc. With the Chardonnay Les Jamelles, Catherine Delaunay wanted to show all her burgundy expertise.


    • Terroir: The foothills of the Cévennes (clay-limestone and basalt soils), the Hérault plain (rich and pebbly clays), the Aude Valley, and the Limoux region (clay and limestone soils).


    • Vinification: 35% of the grape juice is fermented for 3 weeks in oak barrels (new and one year old). It is then matured on lees for 9 months with regular stirring, during which the wine develops its malolactic fermentation. 65% of the grape juice is fermented in stainless steel tanks (18 - 20° C) and does not undergo malolactic fermentation. Final blending before bottling.

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