Traditional hand picking. Use of sorting tables, Temperature-controlled fermentation, Malolactic fermentation, Macération pré fermentaire à froid, Foulage. Ageing in new oak barrel, Ageing in oak barrel used for one previous vintage, Ageing in oak barrel used for two previous vintages, Blending, Light filtering. Sols argilo-calcaires, Sols argilo-graveleux, Sols calcaires, Sols siliceux (sables, graviers...).
Garnet red colour, deep.
Complex, expressive, slight liquorice aromas, subtle black fruit aromas, arômes de noisette grillée.
Stuffed escalope of veal, White meat in a sauce, Soft-ripened cheeses
17° - 19°
No allergen detected