We select plots located in the Côte d’Or and northern Saône-et-Loire departments to craft this wine which is the only Burgundy wine that results from the blending of 2 varietals: Pinot Noir and Gamay.
SoilThe Pinot Noir vines grow in calcareous clay while the Gamay vines grow in siliceous granitic soil. The vineyards benefit from exposure ranging between south and east, which gives the vines a maximum amount of sunshine.
Grape varietyA blend of Pinot Noir and Gamay during vinification (minimum 1/3 Pinot Noir).
VinificationVinification takes place in temperature-controlled vats at 28-30°C with punching of the cap before being aged for 8 to 12 months in oak barrels.
RobeIntense, beautiful vibrant ruby red colour.
NoseStarts off with mineral aromas that open up to reveal more “animal” notes such as meat juices and hints of venison.
PalateFresh, crisp fresh fruit with a hint of liquorice. Soft on the finish.
Serve withPairs well with a chicken liver-studded salad with balsamic vinaigrette, country-style Armagnac-spiked pate, or a seared steak served with red onion chutney. Best choices for cheese would be 12-month old Comté or dry goat’s cheese.
Serve atServe at 16°C.
Cellaring potentialBest enjoyed within 3 years to appreciate this wine’s freshness.