Terroir

Côte chalonnaise Grape variety: Pinot Noir Soil: Clay and limestone

Vinification

Hand harvest, picking out of the grapes, total 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. Temperature control between 25 to 28°C. Vatting time 25 to 30 days, pneumatic pressing

Ageing

Ageing on fine lees for 30 to 50% in stainless steel tanks and the rest in oak barrels (10% of new barrels), during 9 to 12 months

Colour

Bursting vermilion red color

Nose

Complex and delicate nose with wild strawberry and raspberry aromas

Palate

Franck mouse with fruty flavours and violet and rose fower tinges. Quite full-bodied wine with good finish

Wines & Food Pairing

This wine combines well with a stewed chicken with red wine, à la chasseur rabbit or a hotpot Serve at: 14-16°C