Terroir

Burgundy, Côte Chalonnaise Grape variety: Pinot Noir Chalk clay soil

Vinification

Manual and mechanical harvest Traditional vinification in temperature controlled stainless steel vats for 3 weeks with punching down twice a day

Ageing

2 days after pressing the entirety of the wine is put in oak barrels that are 1 to 4 years old. Malo-lactic fermentation is at the beginning of spring. The first bottling is 8 months after the harvest

Colour

Morello cherry red with garnet tints

Nose

Fresh cherry and blackberry notes. A touch of oak that never supplants the fruit

Palate

The attack is supple and aromatic. Rounded tannins hold the body together Harmonious without being heavy, it may be enjoyed straight away, while its structure means it will have no trouble ageing over the coming 2 to 3 years

Wines & Food Pairing

It goes well with grills, cold pork cuts and sausage, red meat, meat in light sauce and fresh or lightly matured cheeses Serve at 16°C