Bourgogne Cote d’Or

Annual production 5000 bottles
Grape Variety Pinot Noir
Soil Clay limestone
Average Vine Age 30 years old
Situation A blend of several plot, with a majority coming from the climat "Peuraine" in Santenay

The grapes are hand-picked and 100% destemmed after sorting. Pre-fermentation maceration (12°C) for 5 days. Fermentation in temperature-controlled vat with punching of the cap, only during the beginning of fermentation. Warm post-fermentation maceration before the wine is put in barrels.

Ageing Ageing in oak barrels for 14 to 16 months, 25% new oak. Malolactic fermentation. Bottling after a soft filtration, and sulfites reduced to the minimum.

Color Deep ruby red
Aromas Aromas of red fruits (cherry) and a touch of soft spices.
Taste The tannins are smooth and elegant, the mouth is round and shows a good deepness.
Food Matching Red meats, duck , stews and light spicy dishes