Appearance
Dark ruby in colour.
Vinification
Harvested in 50 kg crates, fermentation takes place in concrete
vats for 3 to 4 weeks with a proportion of 60 to 80% whole
grapes. Aged in demi-muids for 24 to 30 months then blended
en-masse for one month before bottling by gravity without filtra-
tion. The wine is left to rest for one year in bottle prior to release.
Food Matching
Beef carpaccio, steak tartare or a slow-cooked 7-hour leg or
shoulder of lamb.
Region Notes
Mica schists. The vines are grown on steep slopes with a southern
exposure (Fourvier location).