| Origin |
Morey-Saint Denis (France) |
| Vinification |
Maceration for 5-7 days, then fermentation at controlled temperature (maximum 33 ° C). |
| Ageing |
12 months in barrels (10% barrels, first settling), shelving, and then 2 to 3 months of aging in stainless steel tanks (second sedimentation), and then bottling (without filtration or clarification). |
| Pairing |
To combine with preparations based on shellfish or fish, it is excellent to accompany the fried crab. |