Soils/exposure : Clay-limestone with a ferruginous tendency. Plot of 2 ha.
Yield : 30 hl/ha
Certification : HVE
Vinification/aging : Harvested by hand, destemmed, they macerate and ferment for 10 to 15 days. Ageing: the complexity and harmony of this wine then develop in oak barrels for 10 to 12 months.
Taste and nose : Scents of cherry, morello cherry, blackcurrant which develop into toasted and slightly spicy notes.
Food pairing : This wine will go well with charcuterie, veal (Milanese piccata), pork, Breton pancakes with buckwheat flour or rabbit legs with fresh cream.