Production
Made in a Burgundian style, the grapes, which are grown on stony clayey-sandstone and sandy limestone terroir, are hand-picked, then mostly de-stemmed before native yeasts are used in barrel fermentation without chaptalization or acidification. Carbonic maceration is done before the wines are aged in demi-muids on fine lees for 18 months before bottling.
Tasting notes
Garnet in colour and quite evolved, the nose has a perfumed, gamey, Pinot character, while the palate has floral hints with cherries and a touch of pepper. This wine is round, elegant, with fine tannins, and a deliciously long mineral finish.
Food match
Meats, charcuterie, or even white fish!
