||Half-carbonic maceration with two pumping per day, maceration of 10 to 12 days in vats, no chaptalization, minimum of SO2.
||During 6 months 50% in tuns and 50% in oak barrels from 1 to 5 years old.
||All meats and poultry. It’s a great partner to dishes with morel mushroom and camembert or matured Saint Marcelin cheese.
||Price Pierre-Marie Chermette Moulin à Vent Les Trois Roches 2016 € 26.30