Pleasures

Grape varieties: 64% Gamay and 36% Pinot Noir

Terroir: Clay-Siliceous, facing South with an average age of the vines of 26 – 35 years.    

Vinification & aging: The harvest is sorted and pressed immediately after harvest. After a moderate pressing for 3 hours and settling for 24 to 48 hours, the alcoholic fermentation takes place at a temperature of 16-18 ° C, favoring the appearance of fine and intense aromas. This is followed by aging in tanks for 8 to 10 months on fine lees until bottling.

Personality: Salmon color, with fresh and fruity aromas (strawberry, exotic fruit, “Harlequin” candy). Full and fleshy on the palate. Nice length with notes of lychee, redcurrant and strawberry.

Matching food and wine: Aperitif, asparagus, cold meats, raclette, grilled meats, exotic food.

Serving temperature: 10 to 12 ° C

Occasions: Dinner for two, With family, With friends, Summer evenings

Cellaring potential: 2 to 3 years

Grape varieties: 80% Pinot Noir, 20% Gamay

Terroir: Clay-Siliceous, facing south with an average age of the vines of 19 years.    

Vinification & aging: After a total destemming, the harvest is put in tanks for maceration and alcoholic fermentation.
Fermentation is carried out at a temperature between 25 and 30 °C allowing good extraction of coloring matter (operation favored by two daily pumpings over). Fermentation lasts 8 to 12 days. After devatting,comes the malolactic fermentation . Several rackings will then take place during the different phases of breeding. Bottling takes place 10 months after the harvest.

Personality: Dark cherry color, nose with aromas of blueberry, blackberry and blackcurrant. On the palate, the round tannins and small black fruits bring volume and finesse. On the finish of the wine notes of cocoa and roasted aromas.

Matching food and wine: Roasted pork loin, filet mignon with chanterelles, haunch of venison with figs, black forest.

Serving temperature: 12 to 14 ° C

Occasions: Dinner for two, with family,great occasions

Cellaring potential: 3-5 years

Grape varieties: 50% Pinot Noir, 50% Gamay

Terroir: Clay-Siliceous, facing South with an average age of the vines of 26 – 35 years.    

Vinification & aging: The harvest is sorted and pressed immediately after harvest. After a moderate pressing for 3 hours and settling for 24 to 48 hours, the alcoholic fermentation takes place at a temperature of 16-18 ° C, favoring the appearance of fine and intense aromas. After the drawing, the bottles are stored for at least 9 months on slats. During this period, a second fermentation takes place: the foaming

Personality: Balanced, beautiful structure, freshness on the palate, elegant, berry note (strawberry, raspberry, blackcurrant, currants).

Matching food and wine: Aperitif, cocktail, dessert (strawberry, raspberry tart, etc.)

Serving temperature: 10 to 12 ° C

Occasions: Dinner for two, With family, With friends, Great occassions, Summer evenings

Cellaring potential: 2 years