The story begins in 1747 with their ancestor, who decided to invest in a piece of land to work the vine. With great fascination and curiosity, he cultivated the vine to harvest its fruit, the grape. This passion has been passed on from generation to generation until today. Seven generations later, the Domaine works 13 hectares of vines, spread over 5 communes and a hundred or so plots. Today, Michel Fonné has been at the head of the estate since 1989. He himself took over from his uncle René Barth, a winegrower, by adding the land of his parents, winegrowers.

Winemaking

The work in the vineyard is spread out over the whole year and starts with pruning (double Guyot), followed by the descent of the woods, arching, green work (de-budding) and manual tying-up. At the same time, work the soil is done and the grass is mown regularly while limiting soil compaction. The grapes are usually harvested in October. The harvested fruit is crushed and partially de-stemmed and then put into a stainless steel tank. The maceration process begins: the tannins and the color contained in the skin are extracted. This operation takes place over a month, during which time the natural alcoholic fermentation also takes place. After pressing, the wine obtained must still undergo malolactic fermentation and this during the maturation in a wooden cask.

Tasting notes

To the eye, it has a ruby color. On the nose, one appreciates beautiful notes of black fruits like blackberry and cherry. On the palate, we discover a silky wine with balance and length. It is a wine that can be kept for a few years before being enjoyed.

Food pairing

This full-bodied wine is the perfect accompaniment to a plate of deliciously prepared charcuterie. It can also be served with red meat or game. Finally, because of its power and its strong character, it will sublimate your grills in summer.