Terroir

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

Vinification

Manuel 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' controls 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

Intense and brilliant deep red

Nose

Very fine woody expression Aromas of cherry with blackcurrant and leather nuances

Palate

Solid tannins and notable acidity make a robust structure 2 to 3 years of bottle ageing will allow a fully expression of ripe red fruits flavors, tobacco and liquorice notes that are already perceptible

Wines & Food Pairing

The wine perfectly match with a roasted game or regional cheese Serve at 14°-16°C