CHARACTERISTICS

The soils are mainly composed of limestone and marl, and their perfect exposure to the east allows them to produce excellent wines.

VINIFICATION AND AGEING

The harvest is done manually in small crates to preserve the integrity of the fruit. The grapes are then carefully sorted by hand and then destemmed. The grapes are macerated for 3 to 4 weeks in open wooden or stainless steel vats. The barrels are punched twice a day during fermentation. The maturation takes about 18 months in the cooperage's barrels, about a third of which are new.

The wine is perfumed, with soft red and black fruits. The taste is round, with delicious, silky tannins and a persistent aftertaste.

Food pairing: Grilled red tuna, beef tataki, terrines (rabbit, pork, etc.), moussaka , veal liver, fondue bourguignonne, steak tartare, roast veal, veal cutlet, duck breast salad, fried guinea fowl, hard cheeses.

Contents: 750 ml - 13%VOL