Vinification and maturation
Manuel harvest and precise sorting. Traditional vinification in stainless steel tanks. Vatting lasts 15 to 20 days, and aging 12 months, in French oak barrels, before bottling on the domaine.
Aromas of small, crunchy red fruits (gooseberry, raspberry, cherry) that are bright and fresh, with refined and elegant tannins. Drink this tonight or lay this down for a decade. Elegant, rare and complex.
The elegant and velvety character of this burgundian classic has a perfumed and sometimes smokey bouquet which destines it to partner white meats and poultry in light sauces. Veal (stewed or plain fried chops) will also suit it very well. Cheeses: mild and creamy like Brillat-Savarin or Cîteaux.