Traditional vinification. The grapes are pressed immedistely upon arrival at the winery in pneumatic presses. Fermentation in stainless stell thermo-regulated at 16c. Aged in oak barrels used between 1 and 5 tines for 10 months. The oak is mainly sourced from the Vosges region.

Clay and limestone soils resulting from the weathering of limestone and marl substarte.

Crafted from 100% Pinot Noir this wine offers lovely aromas of lush red berries, raspberry and wild rose with underlying hints of spice and oak. It is medium bodied, fruit-forward but with an uplifting bright well structured finish with ripe tannins and light spice notes.

Perfect with tripe sausage or Burgundy snails but also with fish, Shellfish or poultry with cream sauce or white meat. Hard cheeses ( Gruyere and Gouda) or fresh Goat cheese.