The grapes bear small little dark red berries. The bunches are destemmed; they macerate in open vats during
4 weeks helping this subtle terroir to reveal itself. After devatting, the wines are aged in oak barrels during 18
months.
Cellaring Potential
10 years or more, even 15-20.
Food Matching
Roasted salmon, roasted chicken, grilled red meat : beef, lamb chops, osso bucco, stew, ragout, bœuf bourguignon, duck, partridge, quail, deer, young wild boar, teppanyaki beef, mashed potatoes with salted butter, Cîteaux, Mont d’Or.