North Coast of Beaune
Clay and Limestone
48 hl / Ha
Cold maceration during 12 days under protection of carbon dioxide to protect the precursors of aromas and colors. Fermentation in tank with managed temperature. Vatting time of 18 days, soft and delicate pneumatic pressing. Maturing in oak barrels from noble forests (1⁄4 of new barrels).
Deep purple, clear and brilliant tints.
Musk and spices, fruits are more discreet and wooded well-matured. Its empyreumatic’s aromas gives him title of nobility.
Strenght with pleasing tannins in perfect accordance with the wood.
Red meat (rib steack, braised lamb), cheeses (Epoisses) and spicy disches (couscous)
5 to 25 years.