WINERY NOTES - Picked and sorted by hand, then mainly de-stemmed, the grapes macerate slowly over the course of three or four weeks. Indigenous yeasts are used throughout the fermentation period, and extraction by means of both plunging and pumping over takes place on a regular basis. The wines are aged in our historic cellar for 10 months, a period spent in oak barrels, both old and new. The oak used to make the barrels comes from the forests of Alliers, the Limousin and the Nivernais.This wine typically reveals fleshy fruit, weight and substance. It's the perfect match for hearty flavours: try it with game, charcuterie or strongly flavoured cheeses.
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