Producer's Notes: Made according to the old family method, this wine has to age slowly in old oak barrels for between 3 and 4 years before being bottled.
Blended from the Poulsard, Trousseau and Pinot Noir varieties, it needs to be opened at least two or three hours before drinking, and served at a temperature of between 16 and 18 degrees.
Perfect with charcuterie, raclette, red meats, white meats and grilled poultry.
Cellaring: can be cellared for 50-60 years according to the producer
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