Winemaking
Manual harvest • Crushing • 100% destemmed
Open fermentor • Pumping over and punching of the cap 1 to 3 times a day • 12 to 16 days vatting
Temperatures control

Aging
14 months in oak barrels • 5% new oaks
First racking after malo-lactic fermentation, then after all six months periods
No fining • Polish-filtration before bottling, if necessary

Wine tasting
Perfectly bright red in color, thus revealing its youth. The nose is generous as a Pinot Noir should typically be. It opens the way to aromas of small fruits and Burgundian black and red berries like those used to make sorbets and creams. The palate is pleasant, supple and well balanced. It reveals tings of spices and toasted bread before insisting on aromas of cherry and morello cherry. The ripe tannins support the balance of this wine, which can be kept for some time even though it is already very pleasant to drink young.

Suggest food dishes
Lamb's rib with olive purée & flageolet light purée.
Ideally enjoyed at 13-14°C

Awards & prizes
Burgondia d'or • 2003, 1996, 1995, 1994
Concours Général Agricole de Paris • Gold medal 1990
Tastevinage • 1991, 1990, 1989, 1986