1er Cru "Servoisine"


Clayey-limestone ground, with a clayey predominance

Winemaking and Aging

Grapes are harvested manually then totally destemmed. Maceration and alcoholic fermentation last between 15 and 18 days. Punching of the cap is made twice a day.
Maturing lasts approximately 15 months in 100 % oak barrels with 20 % in new barrels. Malolactic fermentation is 100 % realized. Wine is bottled after a light filtration without preliminary fining in Traditional Burgundy bottles.

Tasting notes

The very beautiful garnet-red robe has purplish reflections.
Nose is powerful with black fruits aromas like blackberry and bilberry, with spices and torrefaction notes.
Mouth is powerful with dense tannins. This rich, long and fresh wine has spicy, coffee, blackberry and bilberry aromas.

Food and wine pairings

This wine will perfectly match with red meat and poultry in sauce, roasted red meat, fine and dry cheese.

Service and cellaring

It can be served from now at 14-15° C or kept in cellar until 2018.