|Composition of the land
||Red clays and rounded pebbles that capture rainwater.
||Alcoholic fermentation at 25 ° C, followed by an "infusion" maceration, with fermentation on the lees and a delicate reassembly.
||18 months in Burgundy barrels.
||Its structure matches it with roasted or fried offal, juicy meats like roast pork or in sauce, roast lamb or braised veal. It goes better with cheeses with a well-marked flavor such as Époisses, Langres, Ami du Chambertin.