Grand Cru

Surface : 0,15 ha

Plantation : 1972

Grape : Pinot Noir

Keeping time : Between 5 and 10 years.

Geology : Hard chalky base.

Culture : Total ploughing , no chemical weeding. Phytosanitary control.

Wine making and ageing : 25 days of maceration in thermorgulated vat, including 12 days of prefermentation at 12 °C. Regular punchings of the cap and pumpings over the must. Bottling after 18 month ageing in oak barrels. Light clarification.

Tasting and service : Dark rubis colour, dense and deep. Bouquet of cherry and stone with a reasonable woody nose. Elegant texture, rounded and well structured. Dense in mouth, unctuous and fruity. Remarkable taste. Service between 16° to 18° , with Fillet of Hind, Sauce Grand Veneur.

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