||Leaf-stripping around bunches for optimal exposure to sunshine, before late, manual harvesting. No industrial yeast used during vinification and the berries are destemmed. Fermentation temperatures are increased progressively from 20° to 30°, for optimal extraction, and are then maintained at this level. On average, the vatting period lasts for three weeks with twice-daily pumping over, where we seek to cover the whole marc cap.
||Wine is matured in vats in order to maintain fruitiness and prevent the influence of wood.
||Young pan-roasted pigeon served with buttered Savoy cabbage, pan-fried rump steak with mashed potato, shavings of mature Mimolette cheese.
||Price Yann Chave Crozes Hermitage Rouge 2016 € 26.54