The grape variety is Pinot Noir, the grapes are sorted and de-stemmed before being taken to the vats using a conveyor belt to keep the grapes whole and avoid damaging them. Cold pre-fermentation maceration is carried out at 10°C for 4 to 5 days. During this stage, the fruit aromas and other components such as anthocyanins are released. This is followed by fermentation during which the cap is punched down on a daily basis in order to extract the tannins.
Red colour with purple tints. Blackberries, black currant, and flower notes. Palate on the fruit, generous, ample, and silky.
It is best served between 13 to 15°C.
Wine and food pairing: Boeuf Bourguignon