Harvest |
Manual harvesting. Sorting in the vineyard and in the cellar. |
Vinification |
Long alcoholic fermentation in barrique. Temperature control. Alcoholic fermentation with natural indigenous yeasts. |
Ageing |
12 months in French oak barrels (10% new barrels). |
Pairing |
Foie gras, shellfish in sauce, blanquette, regional cold cuts, white meats, strong cheeses (Epoisses, Munster, Roquefort). |