| Classification |
AOC Hautes-Cotes de Nuits
|
| Climate |
Altitude: 350 m. a.s.l. Exposure: East, South-East. |
| Vinification |
Fermentation: half the grapes are destemmed. Cold maceration of about 1 week, indigenous yeasts. Long vatting time of 5 to 6 weeks at 30 °C, with frequent pumping over, punching down and "pigeotage", and a warmer temperature before pressing. |
| Ageing |
18 months maturation on fine lees in oak barrels (30% new, 30% one wine, 40% less than 3 years old). |
| Pairing |
It will give its best with game birds, meat cooked with wine and strong cheeses. |