||Maceration and vinification take 2 to 3 weeks indigenous yeasts. maceration and fermentation temperatures under total control.
||14 to 18 months in barrels (20% in new oak).
||It goes well with aged cheeses and main courses of the meat based menu. Perfect with baked rabbit with potatoes.
||Price Joseph Drouhin Vosne Romanée 2016 € 97.60