For this wine, we buy the juice and we age the wine at home.
SIZE OF PARCEL:
CHAPTALIZATION AND SULPHUR:
THE WINEMAKER RECOMMENDS:
Type of wine:
Temperature of service:
We buy the juice: one barrel or two, when the yield is good.
Traditional low-trained vines, 10 000 plants/ha.
Typical of high-class wines of Burgundy, juice is oak barrelled immediately after pressing.
Fermentation is on the lees for 11 months.
At bottling, all wines are gravity-fed to avoid pumping.
At its best between 4 and 12 years.
To be tasted with rich fish dishes, with smoked salmon or Chicken Gaston Gerard. Taste also with a rich, fruity Comté cheese
12 and 15°C.