After 100% destemming, vinification is as gentle as possible: gentle pressing is not performed, twice-daily pumping over is preferred, with vinification temperatures of under 28°C.
After de-vatting, wine is placed in new and one-year-old demi-muids. Malolactic fermentation takes place in these barrels, and wine is kept here for 12 months. After this maturing phase, the wine will then spend 6 months in a vat to decant naturally prior to bottling.
Colour: bright colour, purple with a violet hue.
Nose: discreet nose requiring aeration. Aromas develop with finesse and much complexity; blackberry jam, liquorice sticks, a hint of roasting and spice.
Palate: full and generous on the palate. Mid-palate reveals rich aromas of ripe fruit and a hint of smokiness. Tannins are dense and intense, but with great finesse, giving the wine imposing structure and a long finish. A truly superb wine.
Roast duck breast fillet, creamy polenta, Grilled Mezenc rib steak with truffled mashed potatoes, Creamy Brillât Savarin or Chaource cheese.
Decant if to be drunk immediately. It may be laid down for 10 to 15 years.
Many thanks to Christophe SANTOS, professor of wine waiting at the Hermitage Hotel School, and to his students.