Overview: First produced in 1991, this wine expresses its potential on a clay-siliceous soil with a limestone sub stratum.

Grape Varieties: 80% Pinot Noir, 20% Gamay

Terroir: Limestone soils – siliceous clay

Vinification: Fermentation in stainless steel tanks at low temperatures from 12 to 16 °C. Aging on fine lees.

Tasting Notes: The nose is fragrant with ripe citrus, red fruits, wild flowers, and light spice. On the palate, juicy, lingering berries and zesty tangerine.

Food Pairings: Apéritifs – Charcuterie – barbecued meats.

Cellaring Potential: 2-3 years depending on the vintage. Serve at 8-10°C.