• Terroir :
    "Created in 1937, this AOC extends over 299 communes of the Burgundy wine-growing area of Yonne, Côte d'Or and Saône-et-Loire. The grapes for our red Burgundy come from the Beaune area."
  • Vinification & Elevage :
    "These grapes are harvested by hand and placed in small crates to prevent the bunches being compacted. For our red wines, the grapes arriving at the vat room pass over a sorting table and are sorted before being loaded into the vinification vat. We immediately carry out a ""cold pre-fermentation"" maceration which, by cooling the vat to 10°C, optimises the extraction of the grapes' natural flavours and oxygenates the must. We favour long vatting with daily cap-punching for 8-10 days to facilitate the extraction of the tannins and colours. Lastly, the final maceration lasts 3-5 days, while the must macerates gently at a controlled temperature to develop greater finesse and aromas. This is followed by ageing for 12 months in large-capacity oak barrels (600 litres), called ""demi-muids"", 10% of which are lightly-heated new barrels."
  • Commentaries by our oenologist :
    Can be enjoyed while young. The nose is marked by notes of fresh fruit (raspberries, blackcurrants and red-currants). There is a perfect balance between freshness, fruitiness and lightness in the mouth. Our vinification in oak barrels gives it complexity and richness. It is a perfect introduction to Burgundy's most prestigious appellations.
  • Food pairing :
    Serve with a terrine de campagne, rillettes, chicken pie, grilled meat on skewers, or a gratin of candied summer vegetables. Hard cheeses, such as Gouda.
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