Vinification with natural yeasts. 70% whole bunches during fermentation. Skin maceration for 24 to 48 hours at low temperature. Fermentation for 15 to 20 days with daily manual punching down. Aged 12 months in 2 wine old oak barrels. Production of 278....
To be served with a simple and authentic cuisine! From now on, and to be kept for up to 15 years. Serve between 16 and 18°C
Perfect with very refined dishes.
Perfect with an authentic Burgundian beef or a deer fillet with pepper sauce.
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