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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 press
wines are separated for aging.
Aging process is taking place 100%
in traditional Burgundian 228 liters
barrels during 8 months (0% of new
Then the wine spends 1 more month
in sttainless-steel vats.

Tasting notes

Bright and shiny ruby-red color.

After aeration, the nose is developping aromas of
fresh red fruits, dominated by cherry.

On the palate, the balance between roundness and
salinity gives this wine a very elegant texture with
saltiness and spices.

Food and wine pairings

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

Service and cellaring

It can be served from now at 15-16°C or kept in
cellar for 5 to 7 years.