Grapes are hand-picked and undergo six days pre-fermentation maceration. Fermentation takes place in thermo-regulated iron vats for fifteen days. Malolactic fermentation takes place soon after, and the wine matures for fourteen months in Burgundian French oak barrels, the wine is gently filtered before it is bottled.
Partner with roast lamb, rib steak, or duck breast. Also delicious with fish dishes in red-wine sauce and soft centered cheeses in the style of Époisses, Langres or Soumaintrain.