After being harvested by hand, the grapes are placed in stainless steel tanks for 2 to 4 days for pre-fermentation maceration. Then, alcoholic fermentation is initiated using nothing but natural starters. Malolactic fermentation and ageing take place in oak barrels for 8 to 12 months.
intense purple ruby, its robe, with mauve highlights, reveals aromas of berries (blackberry, blueberry and redcurrant) and cherry pits and ripe plum. With time, feline wild notes appear. With maturity come leather, chocolate and pepper. A round texture, a firm, delicate structure and a pleasant fruitiness characterise it on the palate
This Pommard is the perfect partner for strong meat such as game, hearty beef steaks, lamb or poultry casseroles, which will also appreciate the firm texture of its tannins. It also appreciates the company of characterful cheeses,
Serve at 14 to 16°C. Delicious young, it will fully open over time (about 10 years).