The nose is fragrant with ripe citrus, red fruits, wild flowers, and light spice. On the palate, juicy, lingering berries and zesty tangerine. 

Grape Varieties: 80% Pinot Noir, 20% Gamay 

Food Pairings: Apéritifs – Charcuterie – barbecued meats. 

Terroir: Limestone soils – siliceous clay 

Vinification: Fermentation in stainless steel tanks at low temperatures from 12 to 16 °C. Aging on fine lees. 

Cellaring Potential: 2-3 years depending on the vintage. Serve at 8-10°C. 

First produced in 1991, this wine expresses its potential on a clay-siliceous soil with a limestone sub stratum.

2018 Reviews: “Pale orange. Vibrant, spice-tinged aromas of strawberry and orange zest reveal a subtle floral overtone and a touch of succulent herbs. Juicy and tight on the palate, offering light-bodied red berry and floral pastille flavors that are given a tangy edge by a citrus pith flourish. Finishes silky and tight, with repeating spiciness and a hint of bitter cherry pit.” – 89pts, Vinous