Hand-harvesting and manual sorting of the Gamay grapes. The grapes are de-stemmed, without crushing. 15 days of maceration. After fermentation, the wine is transferred to 228-liter oak barrels to mature for 14 months.

Ruby color. Vibrant, with blackberries, and raspberries dominating the nose, which is also floral and has a hint of spice. Rich and fleshy palate, silky tannins, and dark fruit. Huge concentration and a long finish. 

Patés, terrines, rillettes and saucisson sec or white-rinded cheeses such as Brie and Camembert.