| Harvest |
By hand, grapes are then sorted. |
| Vinification |
Grapes are fully destemmed. Fermentation in open vats by indigenous yeasts. |
| Ageing |
In oak barrels for 18 months, of which 30% are new barrels. The wine is then filtered. |
| Pairing |
Beef steak, pan-fried foie gras, roast lamb, and cheeses with intense flavours, such as époisses, langres, cîteaux, etc. |