Appearance: Deep garnet
Aromas: Red berry fruits, strawberry, and blackcurrant
Palate: Medium body—red and black berry fruits, plum, smokey and earthy, peppercorns. The purity and subtlety of the grape are apparent, the elegant tannins melt away in the lingering finish
Pairing:  Beef, veal, goose and game
 
Notes:
The terroir is composed of clayey limestone. The plot of vines, planted between 1962 and 1964, sits at the foot of a hillside next to the Champ Gain and Cailleret premier cru regions. After harvesting by hand, the grapes are carefully sorted on a table to remove any that are unripe or damaged. They are then pressed for the extraction of colour and flavours. Fermentation begins slowly using native yeasts for 15-20 days. The wine is then aged in barrels for 3 years.