Vinification and ageing: The grapes are gathered by hand, sorted in the vineyards and transported in boxes of 30 kg. 90% of the grapes are destemmed, then put into vats for alcoholic fermentation lasting 4 weeks. Aromas and tannins are extracted by pigeage (punching of the cap).
After pneumatic pressing and racking, the wine goes into tank to undergo malolactic fermentation. It finally goes into barrel at the end of January or in early February for a minimum of 14 months ageing.
Cellar ageing: 2022 – 2045. Can be enjoyed for 2022.
Serving Temperature: 18 ° C
Food suggestions: Rib of beef, beef bourguignon, jugged hare, haunch of wild boar or other game, lamb stew with thyme, strong cheeses.