| Soil composition |
Red clays and rounded pebbles that capture rainwater. |
| Vinification |
Alcoholic fermentation at 25 ° C, followed by an "infusion" maceration, with fermentation on the lees and a delicate reassembly. |
| Ageing |
18 months in Burgundy barrels. |
| Pairing |
Its structure matches it with roasted or fried offal, juicy meats like roast pork or in sauce, roast lamb or braised veal. It goes better with cheeses with a well-marked flavor such as Époisses, Langres, Ami du Chambertin. |