St Aubin La Princée

Pasta, Rich fish (salmon, tuna etc), Shellfish, Mild and soft cheese, Cured Meat

Yields are kept low and following intensive work in the vineyards, the harvested crop passes a selection on a sorting table before being transferred to the stainless steel fermentation tanks. The wine making is traditional, and the wines are aged in 0-15% new oak (with an average of 10%) for 18-24 months before bottling.

The Lamy family has been working in the vineyards since 1640. Domaine Hubert Lamy was created by Hubert Lamy in 1973. Before creating his own domaine Hubert worked with his father Jean Lamy. Today Domaine Hubert Lamy covers 18.5 hectares spread over the appellations Saint-Aubin Puligny-Montrachet Chassagne-Montrachet and Santenay: four villages of the Côte de Beaune recognized for both white wines and red wines.