Pure cuvée (first pressing) of Pinot Noir (always the major part of the blend, 40 to 50%), of Chardonnay (30 to 35 %) and of Pinot Meunier (15 to 25%, always the smallest portion of the blend).
Wine making: traditional, avoiding any premature oxidation. Malo-lactic fermentation is most often chosen for wines processed in vats. For the past few years, a portion of the wines have been processed in barrels in order to obtain a discrete hint which adds to the complexity of the blend. These wines do not undergo malo-lactic fermentation. The dosage (9 grams/litre) is low and the liqueurs are not aged, so that they do not influence the wine’s character and purity.
Wine tasting: appearance : Medium gold, quite intense for a young wine because of the Pinot Noir we use and our decision never to adjust the colour. Mousse of small bubbles.
Nose: vine flowers, lime tree flowers. A touch of honey.
Palate: Beautiful attack. Full mouth, nicely vinous, that remains fruity, red currant, raspberry. Some biscuity notes are present with others of freshly baked bread.
Wine & food pairing: ideal as an aperitif before a good meal. Puff pastry, hors d’oeuvres and pork-butchery. Seafood and grilled or steamed fish, roast poultry and white meats.