A village appellation of the Côte de Nuits, the vines of Marsannay extend from North to South along the best parts of the hill-slope and the ground at its foot at heights of 255 to 390 metres above sea-level.

Wine-making:
After being hand-harvested, the grapes are put into stainless steel tanks for pre-fermentation maceration for 2 to 4 days. Then, alcoholic fermentation is begun using nothing but natural starters. Malolactic fermentation and ageing take place in oakbarrels for 8 to 12 months.

Tasting Note:
This wine have intense coloration and a bouquet which smoothly blends red fruits (morello cherry, strawberry) and black (blackcurrant, blueberry). In the mouth, the attack is powerful and generous shading into a long and meaty finish.

Food Pairing:
This Marsannay is a natural partner for red meats: beef blade or rib steak, or flank steak with shallots, ostrich steak... It is also ideal with freshwater fish or chop suey and vegetable stir-fries, fine cured meats, game fowl, cheeses made from cow’s milk... An oldvintage will add a touch of perfection to full-flavoured cheeses.

Region: Marsannay, Burgundy
Grapes: 100% Pinot Noir