To preserve their integrity, grapes are carefully harvested and sorted out by hand. Before beginning the alcoholic fermentation we make a cold prefermentation during 4 to 6 days to work on the phelonic component's exctraction. Grapes are previously partially destemmed. Then full maceration lasts for 15 days during which we'll use only pigeages (punching the cap). Intensity and numbers are lead to the concentration of tannins, perfumes and colour. Alcoholic fermentation is realized with natural yeasts. AGING After maceration, free and press wines are separated for aging. Aging process is taking place 100% in traditional Burgundian 228 liters barrels during 13 months + 3 months in stainless-steel tanks. We only use French oak coming mainly from Bourgogne, Allier and Vosges forests.

EYE
Peony-red coloration, very bright and shiny.

NOSE
The first nose, rather earthy , is quite characteristic of the southern part of the Côtes-de-Nuîts. After a quick aeration, aromas of fresh fruits (raspberry, blackberry) are taking over.

PALATE
The refined and polished tanins give a great elegance to this wine. The finish stretches on a mentholated freshness.