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. Grapes are usually picked in September. The harvested fruits are crushed, partially de-stemmed and then introduced into a stainless steel tank. Maceration then begins: the tannins and colour contained in the skins are extracted. This operation is carried out over a month, during this time natural alcoholic fermentation also takes place. After pressing, the wine obtained must still undergo malolactic fermentation during maturation in a wooden barrel.

Tasting notes

To the eye, one appreciates the light red colour with ruby tones. On the nose, Pinot Noir offers a bouquet with fruity notes of red currant, morello cherry and raspberry. On the palate, we discover a brilliant, full-bodied and well-balanced wine. Notes of wild berries express themselves; well-melted tannins make the wine supple and delicate.

Food pairing

This wine, due to its well-structured and fresh character, is very appreciated with grilled meats, barbecued. Its supple and fine tannins allow it to accompany poultry and white meats. Platters of charcuterie, red meats and game married marvelously with Pinot Noir.