The winemaker: Famille Langlois
Average annual production: 10 000 btles
Alcoholic Degree: 13% ​​/ vol
Available in: 75cl

Grape variety: 80% Pinot Noir, 20% Gamay
Type of Soil: Clay – limestone on Kimmeridgian marl
Yield: 50 hl / ha
Age of the vines: 25 years
Harvest: manual

Winemaking & Maturing
Cold maceration (6°C) for concentrate the components most noble (tannins, colors, precursors aromatic). Thermo stainless steel alcoholic fermentation regulated for 20 days. Pumping over twice a day for oxygenation and extraction of the ripest tannins for 4 weeks. Soft and slow pneumatic pressing to preserve the structure of the wine. Spring malolactic fermentation with endogenous and natural bacteria. Aging in the basement for 12 months. Light filtration and bottling in June-July

“garnet red with mahogany reflection. Notes of nori and liquorice on the first nose, followed by fragrances of red fruit and blackcurrant jams on a spicy base of nutmeg and thyme. Precise attack on a fresh balance dominated by aromas of small red fruits with a dark cocoa powder finish»

Keeping and conservation
3-5 years

Gastronomy - Culinary pairings:
To Serve at 14 ° C
Good match with : Poultry supreme and its sauce to mushrooms ; Guinea fowl with cider and apple.
Cheese: crottin de chavignol aged, soft cheese with a Brie-type bloomy rind truffle or Saint Marcellin