Terroir

Burgundy-Côte de Nuits Grape variety: Pinot Noir Soil: Clay-and-limestone

Vinification

Manual harvest Picking out of the grapes Full destemming Cold maceration before alchoolic fermentation (6/8°C) during 10 to 15 days Vatting in stainless-steel tanks with submerged cap Pumping-over during fermentation Temperatures' control between 25 to 28°C Vatting time 25 to 30 days Pneumatic pressing

Ageing

Ageing on fine lees in oak barrels (10 to 30% in new barrels) during 13 to 15 months

Colour

A lovely cherry-red colour with garnet tints, of which age, will turn to a deep ruby

Nose

Intense, complex aromatic expression with blackberry, blackcurrant and violet aromas When ageing, liquorice, tobacco and gamy notes will emerge

Palate

A powerful wine with a good balance between tannins and acidity, giving way to a pleasant lightness and guaranteeing good ageing potential

Wines & Food Pairing

The wine may be served with beef, a venison tart with morels, or regional cheese Serve at 14°-16°C