Grape variety: Gamay noir à jus blanc.
Production area: The grapes for this Cru all come from the commune of Chiroubles. Perfectly, the vines are east and south facing. The terrain is very rugged.
Soil: Very homogenous, made up of quite big grains of granite with a few veins of granulite here and there.
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. Carbonic maceration lasts 5 to 7 days.
Maturing: ln stainless steel and cement vats. Clarification and filtering is carried out using the most natural and traditional procedures possible. The grapes from each plot of vines are vinified separately so that each can express its own characteristics. The wines are then assembled to get the very best balance between the fruitiness and fattiness that these terroirs give.
Characteristics: Garnet robe, violet aromas with seductive flavours of perfectly ripe fruit. Its roundness is combined with excellent tannic structure.
Cellaring: This wine can be enjoyed very young as well as after 3 to 5 years.
Food and wine matches: Its personality makes it the ideal companion to poultry and grilled meat.
References : Hachette wine guide, Paris and Mâcon competitions.