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10 small plots are making this red Mercurey rouge + 3 plots of Premier Cru (En
Sazenay ; Champs-Martin ; Clos L'Évêque).

Climat & Soil : dominated by clay and limestone with a clay predominance. Various

Winemaking and Aging

To preserve their integrity, grapes are carefully harvested and sorted
out by hand. Before beginning the alcoholic fermentation we make a cold prefermentation during 4 to 6 days to work on the phelonic component's
extraction. Grapes are previously partially destemmed. Then full maceration lasts for 15 days during which we'll use pigeages (punching the cap) and/or pumping-over.
Intensity and numbers are lead to the concentration of tannins, perfumes
and colour. Alcoholic fermentation is realized with natural yeasts

After maceration, free and presswines are separated for aging.
Aging process is taking place 70% in traditional Burgundian 228 litersbarrels and 30% in stainless steel vats during 12 months. We use around 10% of new barrels.
We only use French oak coming mainly from Bourgogne, Allier and Vosges forests.

Tasting notes

Deep and intense red coloration with ruby tints.

The first nose is showing ripe fruits and cherries aromas.
Then freshness dominates with notes of Cassis and spices.

In the mouth, the attack is ample followed by a chiseled mid-palate along with integrated and silky tannins.
Fresh and mouth-watering finish.

Food and wine pairings

This fruity yet structured wine will allow multiple pairings. From aperitive to chocolate desserts, as well as with tasty meets and vegetables.

Service and cellaring

It can be served from now at 15-16°C or kept in cellar for 5 to 10 years.

Art of tasting

Owning great wines in your cellar is not enough, you also need to know how to serve them.
Température is an essential element, around 53-57° F for the white and 55-59°F for the red. And if you don't have the right tasting glass which will amplify the wines's aromas, you may considerably reduce your tasting pleasure.
A great glass gives a large ventilation surface to the wine and a tightening neck, which allow the nose to grasp more easily the richness and the complexity of a great wine.