Winemaking
After numerous checks are made to determine optimal maturity for all the cuvées and hence the best time to harvest, the grapes from this vineyard are usually harvested first. Its exceptional exposure and hillside soil provide us with the very first must of every vintage.
Skin maceration and vatting are similar to the Varennes, although since the vintage 2008, the vatting is in oak vats. Pumping over and punching of the caps (pushing the solid matter, or cap, at the top of the vat back down into the juice) helps in the extraction of the matter and the robe. The alcoholic fermentation is occasionally followed by the malolactic "on the marc", providing additional roundness and richness. Prolonged ageing in barrels of 1 to 3 wines (12 to 15 months) is the last stage in the refinement of a wine with a unique personality.
A very long-term keeping wine which will benefit from a few years of bottle ageing to "come into its own" and fully express its originality.
Food and wine matching
Cooked red meat: beef bourguignon, small game birds, partridge, pigeon.
Tasting advice
Excellent wine for keeping: needs 5 to 6 years to start revealing itself.
Ideal after 8 to 10 years of ageing.
