The grapes were completely destemmed but not crushed (they were left whole). Maceration lasted a total of 30 days including one week of cold maceration (12° C). Fermentation used indigenous yeasts only (no additives such as enzymes or tannins were used). Infrequent punching of the cap (8 maximum). Aged on the lees for 14 months with no racking using a proportion of 30% new French oak barrels that had been toasted at low temperatures for a long time to impart a very
delicate touch of oak to the wine.
A strong and robust wine, a light sensation of sweetness.
Food Pairing: Drink with venison, duck meat, and with roasted red meats or red meats in sauce. At the end of a meal, try it with Coulommiers cheese followed by a black cherry pie. You can also enjoy it simply as an aperitif.