Terroir

Burgundy-Côte chalonnaise 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 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 mouth with fruity flavours and violet and rose flower tinges. Quite full-bodied wine with a good finish

Wines & Food Pairing

The wine my be served with a stewed chicken with red wine, "à la chasseur" rabbit or a hotpot. Serve at 14°-16°C