| Production technique |
We rigorously select for each of our appellations the percentage and origin of the new oak barrels we use. The two preferred origins remain Allier - for a major part - and Vosges. The percentage of new oak barrels varies between 10 to 40%, with an average of 5 years of use for the whole number of barrels. |
| Vinification |
Alcoholic fermentation lasts about 6 to 8 weeks. It is quickly followed by the malolactic fermentation, favorized by an optimal cellar temperature of 17°C (62-63°F). During this period the wines are lightly stirred ("bâtonnés"), taking into account their level of evolution. Once the malolactic fermentation is achieved, the wines are racked. |
| Ageing |
100% Barrel fermentation (10% new oak barrels / 90% barrels aged 1, 2 and 3 years). Maturing on fine lees for 9 months. |
| Pairing |
Excellent with dish like fish in sauce. |