The winemaker: Famille Langlois
Average annual production: 5 000 btles
Alcoholic Degree: 13% ​​/ vol
Available in: 75cl

Grape variety: 80% Gamay, 20% Pinot Noir
Type of Soil: Clay – limestone on Kimmeridgian marl
Yield: 50 hl / ha
Age of the vines: 30 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

“deep ruby. Open nose with notes of tobacco leaf, camphor, evolving cumin after aeration on notes of mirabelle plum and black cherry. Supple attack, fine grain tannins with a tangy finish. Structure velvety, revealing notes of skins (leather, suede), grilled almonds, liquorice, thyme and black fruit in brandy. »

Keeping and conservation
3-5 years

Gastronomy - Culinary pairings:
To Serve at 14° C
Good match with : Grilled veal skewers, sauce with blue and orange cheese, beef , charcuterie platter