Classification |
AOC Vosne-Romanèe 1er cru
|
Harvest |
Harvesting and sorting by hand. |
Vinification |
Total de-stemming. Fermentation in open vats with indigenous yeasts. |
Ageing |
In oak barrels for 18 months (33% new barrels). Wine neither fined nor filtered. |
Pairing |
Beef steak, pan-fried foie gras, roast lamb, forest guinea fowl, cheeses to be served at the table. intense flavours (epoisses, langres, cîteaux...), chocolates. |