The hand-picked harvest goes through a short prefermentary maceration before being vinified. For the duration of the 18-20 day vatting period, the wine is kept at low temperature. It is then matured in oak barrels for 14 to 16 months, in nineteenth century vaulted cellars which provide ideal conditions for raising wines. The proportion of new oak, which is susceptible to variations according to the vintage, represents on average two thirds of the cuvée. The barrels come from high quality barrel makers and have been rigorously selected for their fine grain and light 'toast'.
It is a dark ruby-garnet colour. The expressive nose gives off spicy, peppery and woody aromas. The first impressions give way to a fresh and concentrated wine giving this premier cru a noble character. The volume of it and the long-lasting aromas mean quite exceptional cellaring potential, but as this wine is mature and full-bodied, it can be enjoyed already now. Best with Breast of Duck, Filet of Beef, Lamb Casserole. Veal Stew with Caramelised Baby Carrots.