The red is a deep cherry color with garnet highlights. It boasts a bouquet of small red and black fruits (blackcurrant, cherry, raspberry) and flowers (violet). The body is ample and discreetly tannic and the fruit remains present. Frequently one will find an elegant hint of Morello cherry. Roundness, volume, power and balance are all here, and in just the right proportions.

Variety : Pinot noir

Color : Red

Appelation : Savigny-les-Beaune

Maturation : Between 7-15 years

Serving suggestions : Its solid, mouth-filling power would be a match for good cuts of beef, or even seared fattened goose liver (foie gras poêlé). With a crispy roast fowl, the wine’s fleshiness would compensate for a certain dryness in the fibrous flesh of the bird and it would likewise support in the same way more aromatic poultry dishes (glazed or caramelized). For cheeses, it would do better with sweeter-flavoured types such as Chaource, Brie de Meaux, Tomme, Reblochon, Cantal, Mont d'Or, Époisses. Serving temperature: 15 °C.

Vinification : After a rigorous selection process, the grapes are put in fermenting tanks without pumping. The “cuvaison” is fairly long – between 18-21 days – during which the wine is pumped over or has the cap punched down at least twice daily to extract color, tannins and aromas. After pressing, the wine is cooled and allowed to settle for 3-4 days. It is put in small oak barrels – which have all had one wine matured in the them – by gravity, with a fair amount of fine lies to feed the wine during maturation. After maturing for 18-20 months, the wine is carefully racked off and assembled for bottling without fining or filtration.