Vineyards: Small parcel of 16 ares planted in 1961, exposed south-east, elevation is 380 metres
Cold maceration for over a week pumping over regularly, followed by an alcoholic fermentation with temperature control, and finally another maceration for a few days before pressing and transferring to barrels.
Spontaneous malolactic fermentation during the winter.
Matures a year in oak casks of various ages.
Color: Deep and dark purple
Nose: Black fruit, subtle hint of wood
Palate: Full-body and aromatic, silky tannins, blackberry, black currant, soft spices
Food/ Wine pairing: Stew, meat in sauce, game, leg of lamb, duck confit, poached eggs with bourguignon sauce, chicken pie
To be served at 14-15
Production: approximately 1000 bottles -
Magnum not available
Small cuvee from a single parcel planted in 1961.
These vines are meticulously taken care of, produce low output and are harvested by hand. The sorting of the grapes and cold maceration produce a structured wine, of great finesse and structured silky tannins after maturing a year. This maturing takes place in oak casks aged 4 to 6 years old so the wine doesn’t take wood aromas.
The black fruit aromas and soft spice develop quickly upon opening the bottle.