This red Burgundy is often bursting with fruit. It is very Pinot. Barrel ageing in 30% new oak gives it the weight and suppleness necessary to soften the tannins, which are not quite as refined as in our crus.

It is surprising to note, that given its less noble origins, certain vintages have an ageing potential of more than 10 years. This wine will accompany white and red meat, either roasted or cooked in wine sauces, charcuterie and soft cheeses.