Grape variety: Gamay noir à jus blanc.
Origin: A vineyard around Chapelle Saint Pierre, built in the 10th or 11th century. East and west facing, giving a magnificent view of the Saone Valley.
Soil: It is made up of altered elements from the bedrock, as well as there being tongues of limestone and schist in the subsoil.
Tending: Spur goblet pruning with 3 to 5 spurs, each with 2 eyes. The soil is removed from around the trunk in autumn, shallow-ploughed or tilled in winter and scraped in the spring.
Vinification: After manual harvesting and careful sorting of the whole bunches, they are vinified traditionally. Temperature is controlled, the cap is held below the top of the juice using a grid during fermentation. Carbonic maceration lasts 8 days.
Maturing: ln stainless steel and cement vats. Clarification and filtering is carried out using the most natural and traditional procedures possible.
Characteristics: a mellow, melting mouthfeel with sweet spice and very subtle red fruit aromas and flavours, precise maturing and a lovely stamp of its terroir.
Cellaring: This wine can be enjoyed in its youth, as well as after 3 to 5 years..
Food and wine matches: This wine makes a great partner to roast squab served in its cooking juices, game terrine or (Bresse) free-range poultry.
Serve at between 16° and 18°C – 61 and 65°F.