It wasn’t until mid-September that the vines were able to take advantage of the return of the fine weather conditions: the sun and the north wind allowed the grapes to reach full maturity before the harvest. Just like in 2007, the work on the vine and the decision to sacrifice a part of the harvest paid off. The meticulous selection process, and the decision for moderate yields, led to a lower-than-average harvest volume, one of the lowest in the last ten years. Nine months after the harvest, the wines, although not all bottled, are already asserting a pleasant character. The white wines are powerful, following in the tradition of the great Burgundy classics, while the reds are well structured, with considerable cellar potential.

Vinification and Ageing: Biodynamically grown. Manual harvest in crates. Whole grapes pressed for 2.5 hours. Juice settles in stainless steel vats at 12°C overnight. Alcoholic fermentation occurs in barrels (traditional Burgundy method). 18 months ageing on lees, with 12 months in oak barrels (Burgundy barrels of 228L and 1HL).

Tasting Notes: Offers gourmet aromas of exotic fruits, vanilla and toasted hazelnuts. The mouth is round and aromatic with slightly spiced notes of pineapple, mango and brioche.

Food Pairing: Can be paired well with rich seafood dishes, creamy sauces, and white meats like chicken or pork.