The wines offer a good maturity and a remarkable energy. They display a good acidity level as well as a mineral character.
Depending on the plot and the quality of the grapes, part of the harvest is de-stemmed for a "Burgundy style" vinification with punch downs and pump overs, whilst the rest is vinified as whole cluster with carbonic maceration. Slow fermentation lasts between 10 to 15 days.
Ageing: The wines which are vinified Burgundy style are aged in large "pieces", (500 liters), stainless steel tanks are reserved for the wines issued from carbonic maceration. The wines are then assembled into one unique "cuvée".
Temperature: recommended for service between 16 and 18°C.
Cellaring: seductive in its youth, it will reveal all its complexity in the coming 6 years.
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