Vinification
Harvest is done by hand, grapes are put in small cases in order not to damage the
berries. Grapes are then sorted out by hand and destemmed. Maceration in open
wooden vats or in stanless steel vats lasts 3 to 4 weeks. During fermentation pigeage
is done twice per day. The wine ages 18 months in oak barrels from our cooperage; 1/3
of the barrels are new.
Food Matching
Grilled red tuna fish, grilled salmon, tataki beef, terrines (rabbit, porc), moussaka, veal liver, veal chop, fondue bourguignonne, tartar steak, roasted veal, duck breast salad, roasted guinea fowl, hard cheese.