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The designation of this natural wine is made up of a gamay plot situated on a light red, pebbly calcareous soil that allows a good ripening of the grapes and is aged about forty of 30 ares. It produces around 2500 bottles.
Manual harvesting of these grapes from natural wine allows a first selection of the harvest and then the grapes harvested in 25 kg boxes are taken to the cellar and 100% de-stemmed before being put into tanks .
At this time, pinot noir grapes are added in a percentage of 30 to 40% to give the name to this cuvée.
The vinification lasts from 12 to 14 days with cold maceration at a temperature of 14 ° C for 3 or 4 days and then as a natural trigger for alcoholic fermentation.
At the end of the alcoholic fermentation, after pressing, the natural wine is stored in closed tanks for 4 months or the malolactic fermentation takes place.
So, the natural wine is put into barrels of 2, 3 and 4 years to refine the characters.
At the time of bottling, the cuvée is assembled in an autoclave and subjected to a slight Kieselghur filtration.
This process keeps a lot of freshness and fruit while leaving lovable and soft mouth and tannins.
The characteristics of this natural wine allow the accompaniment of various dishes even in entry with cold meat or dishes such as grilled, kebabs or with cheeses and mixed salads.
It is easily appreciated in his youth and up to 4 to 6 years of age.
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