The red variety behind the famous wines of the Côte d’Or in Burgundy, this is one of the most delicate grapes there is thanks to its finesse and ability to translate a terroir, only revealing its true qualities in noble terroirs with low yields and careful winegrowing.

WINEMAKING TECHNIQUES

Pre-fermentation cold maceration at 6-8°C for 5-6 days. Temperatures increased to trigger alcoholic fermentation. Yeasting. Alcoholic fermentation at 28°C in temperature-controlled vats. Regular punching down and pumping over. Malolactic fermentation in vats.
Four months of maturation in concrete vats.