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Soils: calcareous clay and limestone, a blend of several plots at the foot of the slopes and Hautes Côtes.
Grapes harvested mechanically at optimal maturity, 100% destemmed, then sorted at the winery. Traditional vinification in temperature controlled stainless steel tanks: 8-10 days maceration in vats, punching and pumping over the cap, temperature controlled fermentation, devatting, gentle pressing of the marc with pneumatic press, blending of the free run juice and press juice into a tank where fermentation can finish.
Bright ruby color, with purple highlights, aromas of black cherry, blackberry and strawberry. Supple mouthfeel, with balanced tannins. A very approachable wine when young but can also age 3-5 years.
Serve at 14°C, with roast and grilled meats, vegetable salads, simmered beef and vegetables, poultry and even with fish, and hard cheeses like Gouda.