The story of the estate

Grape varieties: Sauvignon

Terroir: clay-with-flints facing south an average age of the vines of 27 – 32 years.    

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

Personality: Light golden yellow color. On the palate it’s frank and aromatic in the attack so aromas of citrus fruits, of fruits and white flowers are enhanced: lemon, grapefruit, peach, pear, acacia flower… In mouth it is round and harmonious, which gives it a beautiful lenght.

Matching food and wine: Aperitif, cassolettes of seafoods, smoked salmon, grilled fish or cooked in foil, trout with almonds, American-style burbot, crawfishes, veal blanquette and goat cheeses.

Serving temperature: 10 to 12°C

Occasions: With family, With friends, Summer evenings

Cellaring potential: 2 to 3 years

Grape varieties: 80% Gamay, 20% Pinot Noir

Terroir: Clay-Siliceous, facing south with an average age of the vines of 30 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 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: Roast pork loin,red meat fish, filet mignon with chanterelles, haunch of venison with figs, black forest.

Serving temperature: 12 to 14 ° C

Occasions: With family, With friends, Summer evenings

Cellaring potential: 3-5 years

Grape varieties: 80% Pinot Noir, 20% Gamay

Terroir: Clay-Siliceous, facing south with an average age of the vines of 30 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 harvest.

Personality: Its ruby color takes us on a nose with aromas of blackcurrants, blackberries with spicy notes. The aromas of small black fruit bring structure and roundness on the palate. The roasting and the confit take us on an elegant finish.

Matching food and wine: Filet mignon with mushrooms, guinea fowl with Brussels sprouts, beef Bourguignon, navarin of lamb, rack of roast pork, boar stew, puff pastry with prunes.

Serving temperature: 12 to 14 ° C

Occasions: With family, With friends, Summer evenings

Cellaring potential: 3 to 5 years