After being hand-harvested, the grapes are put into stainless steel tanks for pre-fermentation maceration for 2 to 4 days. Then, alcoholic fermentation is begun using nothing but natural starters. Malolactic fermentation and ageing take place in oak barrels for 8 to 12 months.
Its purple robe, intense and sometimes moving towards mauve has a beautiful brilliance and offers a dense, sophisticated nose marked by aromas of blackcurrant and blueberry, enhanced by woody notes when young. Strong and vigorous, this full-bodied wine is chewy, balanced and structured. Long in the mouth, it is fully appreciated after a few years’ keeping: maturity gives it a sensual, sophisticated roundness.
In addition to soft and washed rind cheeses, such as Epoisses, Langres or Soumaintrain, it is also ideal when partnered with flavoursome meats such as roast lamb, rib of beef, breast of duck or game.
Serve at a temperature of 15° to 16°C. Delicious young, it has great potential for keeping for 10 to 15 years
In more than 20 years Jean-Luc and Paul, father and sons, established an estate divided over several flagship appellations from Burgundy. Each year some 20,000 bottles of vin du domaine are produced from the seven hectares of owned vines. This vineyard is pampered all year round with an average yield of only 35 hectolitres per hectare. After harvesting and carefully sorting the grapes, the grape juice is turned into wine with care and attention and then the wine is aged in oak barrels for a minimum of 12 months.