Terroir

Burgundy-regional Grape variety: Pinot noir Soil: clay-and-limestone

Vinification

Manual and mechanized harvest Traditional vinification with a vatting period enabling to get a fruity and soft wine

Ageing

Maturation in stainless-steel vats (60%) and in oak barrels (40%); 10% of these barrels being new ones

Colour

Nice colour which is crimson-tints when the wine is young and becomes ruby-coloured and orange-red after few years in bottles

Nose

Red-berry and blackberry aromas reminiscent of pinot noir

Palate

The light structure with moderated tannins enables us to drink it from now on or in the next five years

Wines & Food Pairing

Serve at 14°-16°C This wine will best accompany grilled or raosted meat, light game and mild cheese