VINIFICATION
Semi-long carbonic maceration in whole bunches for 12 days, spontaneous fermentation from indigenous yeasts;

MATURATION
8-10 months in oak casks, little or no filtering, little or no sulphite.

SERVING CONDITIONS
TEMPERATURE : 14°C
AGEING POTENTIAL : 8-10 years

AWARDS

Médaille d'argent au Concours International du Gamay 2021
17/20 dans la Revue Bourgogne Aujourd'hui (avril 2021)