It can be served at the ideal temperature of 13-14° C or kept in cellar between 8 to 10 years.
Grapes are harvested in leaky boxes and sorted out. They are destemmed and put in tanks. Punching of the cap is made during alcoholic fermentation, without pumping over. Fermentation on the skins last between 15 and 20 days. Then wine is put in oak barrels, after a light settling of the juice, for a period of ageing included between 12 and 18 months. Wine making and maturing are carefully followed by Robert Vernizeau, a talented winemaker.
Nose brings white flowers (seringa) and fruits aromas (crunchy cherries). Mouth is powerful and complex, with ripe tannins and good aromatic persistence
It will perfectly match with prime cut of beef, beef coast, duck cutlet with honey, as well as goat fresh cheese.
Rouge
Echezeaux