Terroir

Burgundy-Côte Chalonnaise-Regional 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 Malolactics' fermentation is at the beginning of spring The first bottling period takes place one year 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 fresh and frank Solid structure thanks to an harmonious blend of tannins and acidity Aromas of black fruits with subtle grilled tinges

Wines & Food Pairing

The wine will match well with red grilled meat, roasted meat, poultry, and fresh or lightly matured cheese Serve at 16°C