North Coast of Beaune
Clay and Limestone
50 hl / Ha
Cold maceration during 12 days under protection of carbon dioxide to protect the precursors of aromas and the colors. Fermentation in tank with managed temperature. Vatting time of 18 days, soft and delicate pneumatic pressing. Maturing 50 % in oak and 50 % in tank.
Very beautiful color, deep ruby and clear.
Fruity and supple, dominated by black cherries and raspberries with notes of spices, black pepper hint.
Well-built with elegant tannins, fleshy and delicate taste with red and black fruits (blackberry), nice lenght and woody taste.
Chili Con Carne, duck with olives and cheeses (Savarin).
3 to 10 years.