Hautes Côtes de Beaune
Manuel handy harvested in small boxes. In the winery, a strict selection of each grape is done by hand on a conveyor and a destemming is done.
Long fermentation in open wooden vats is done during 18 days before a pneumatic press.
Maturation is partly made in oak barrels and in stainless vats.
Ripe red fruits (blackcurrant, cherry) and also wild scents.
Velvety tannins and a little spicy finish.
Food pairing and serving
Poultry as well as roasted or grilled meats (sausages, meats, pâtés, rabbit in mustard sauce, veal escalope with cream, or roulade).
Best served at 16-18°C