Cultural practices: Yield control, limited to 68 Hectolitres/ Ha Tillage and Integrated Pest Management.
Terroirs: Clayey-Marly, Marno-Greseux
Vinification: Grapes are selected at harvest time, vatting for 6 to 8 days in punching down vats and gentle pressing. Continuation of the fermentation in thermo-regulated vats with malolactic fermentation, maturing in Burgundy barrels for 12 months Filtration on tangential filter.
Food pairing: This wine will be the perfect companion for your Roasts, Red Meats and Cheeses.