his Burgundy Pinot Noir is obtained from grapes harvested in different suitable areas of the region, from soils consisting mainly of limestone, marl and clay. The vinification begins with the cold maceration of the must, before the subsequent long fermentation in steel at a controlled temperature. The wine ages for 10 months in oak barrels. It has a ruby red color. On the nose there are pleasant hints of small red fruits, black currants and gooseberries. The palate is ripe, with rich tannins, spicy and toasted aromas until the finish. It is particularly suitable for accompanying rabbit meat, grilled red meats and vegetable gratins. Also recommended with cheeses such as Reblochon, Morbier or Emmental.