Harvest |
Harvesting and sorting by hand. |
Vinification |
Total de-stemming, fermentation in open vats by indigenous yeasts. |
Ageing |
In oak barrels for 18 months (30% new barrels). No Filtered wine. |
Pairing |
Beef steak, pan-fried foie gras, roast lamb, cheeses with intense flavours (époisses, langres, cîteaux...). |