Premier Cru
"Les Terres Blanches" rouge


Chalky-clay soils (clay is predominant)

Winemaking and Aging

Grapes are manually harvested in pierced boxes. Then they are destemmed and put in tanks. Punching of the cap is made during alcoholic fermentation without pumping over.
Fermentation on the skins lasts between 15 and 20 days. After a light settling of the juice, wines are put in new oak barrels (70 %), for a period of ageing between 12 and 18 months.
Vinification and maturing are carefully followed by Robert Vernizeau, a talented winemaker.
Wine is bottled in Burgundy Sommelier bottles.

Tasting notes

Mouth brings small red fruits aromas, with bloody and mineral tannins, and a beautiful freshness.
Tannins are fine and elegant.

Food and wine pairings

It will perfectly match with prime cut of beef and lamb.

Service and cellaring

It can be served at 13-14° C or kept in cellar until 5-8 years.