Harvest: selective harvest by hand in 20 kg crates mid to end of August
Maceration time: 3 weeks
Fermentation: Spontaneous, in wooden fermentation vats at 30° / 3 weeks
Aging: 12 months in small 300 lt. oak casks & 10 months in 2.500 lt. used oak barrels, before bottling 4 month in stainless steel tanks
Botteling: no fining, unfiltered, with only a small amount of sulphur in February 2021
Transparent ruby garnet hue. A Burgundian nose with notes of forest soil and roasted root vegetables. Also a touch of strawberry, licorice stick, dried plum, herbal tea and peanut butter. A highly elegant structure highlighted by silky tannins, appealing tones of spice and fruit – plum and blood orange – and balanced acidity. Wonderfully dry, and very gentle yet confident on the palate. Discreet and dignified.
white meat with roasted vegetables. Ideal with Coq au Vin