Wine making

After destemming, berries are put into stainless steel vats, then the fermentation step, lasting about 10 days, is controlled through a water belt able to regulate each vat’s temperature. Manual crushing is done once a day. When fermentation is completed, wine is left to settle in French oak barrels during around 8 months, before bottling.

Degustation notes

With a pretty ruby color, this wine provides red fruit aromas like strawberry and blackcurrant. On the palate, wine is full-bodied and well-structured. Service temperature: between 14 and 16°C. Aging potential: 6 years.

Food pairing

Andouillette, fondue bourguignonne, meat pie, camembert and emmental cheeses.