||First carbonic maceration, followed by conventional fermentation using indigenous yeasts in steel tanks at 25 ° C for 20 to 25 days, crushing and pumping. No sulphites.
||100% in barriques for 36 months.
||Shoulder of lamb confit. Piece of grilled beef. Foie gras candies with gingerbread. Suckling with spelled risotto with truffle.
||Price Domaine J-M Stephan Cote Rotie Coteaux du Bassenon 2014 € 79.20