A full bodied and elegant Burgundy showing a lovely combination of violets, strawberries and cherries, silky, long and complex on the palate.
The grapes were hand-harvested with selective picking in the vineyard. The wine was vinified without the use of pumps in the gravity-fed winery. Cold maceration took place lasting one week, which was followed by fermentation lasting between 20 to 30 days. During fermentation, hand plunging and pumping-over took place to oxygenate the wine and extract the desired levels of colour, tannins and flavour. The wine was aged for 12 months in 100% new oak and was bottled without fining or filtration.
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