NOSE : Black fruits, blackcurrant, evolving towards animal and musky notes
MOUTH : austere and robust
FINAL: long and tannic
GRAPE VARIETY: 100% Pinot Noir
WINEMAKING: 50% of the whole bunch is placed at the bottom of the vat, the remaining 50% is destemmed and added to the vat. Cold maceration for one week, indigenous yeasts, fermentation for 5 to 6 weeks at 30°C. Punching down and pumping over are performed according to the results of daily tastings.
AGEING : Aged for 18 months on fine lees in oak barrels (30% new barrels, 30% barrels that have held wine once, 30% barrels that are over 3 years old). The barrels were 36 months dry-aged and made from oak sourced from the Allier and Vosges regions. The wood was lightly, slowly, and thoroughly toasted. Racking and bottling were done by gravity.
TERROIR: Located in the heart of the village at the foot of the hill, facing due East in the locality known as "La Brunelle", at an altitude of 260 m. Clay-limestone soil with a tendency towards iron, approximately 50 cm deep, stony and well-drained.
Best consumed between 5 and 15 years of age at a temperature of 16 to 18°C.
Enjoy with hearty and robust dishes (roast lamb, rib of beef, duck breast), and with age, a preference for game. Pairs well with strong cow's milk cheeses.
